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kasha varnishkas

(1 rating)
BobbiGee avatar
Recipe by
Bobbi Gulla
@BobbiGee
Philadelphia, PA

Russian/kosher food that makes my mouth water. Kashka aka groats & buckwheat can be found in the Kosher section of any supemarket, jewish deli's or upscale stores. Kasha is 100% Pure Roasted Whole Grain Buckwheat/groats. Sugar & wheat & gluten free. Its a great source of fiber. It comes in various levels of granulation. I prefer "coarse" but tried "medium" & "fine". Varnishkas are bow tie pasta. I use "farafelle" which is a small size bow tie. I think a large bow tie would overpower the texture of the dish. Kasha is best serves as a side dish for a roast beef or pot roast

(1 rating)
yield 3 /4 cup prepared per person
prep time 20 Min
cook time 10 Min

Ingredients For kasha varnishkas

  • 1 c
    onions diced
  • 6 Tbsp
    margarine [salty] divide into 3 pieces of 2 tbls each
  • 2 c
    beef stock
  • 1 c
    kasha [aka: groats or buckwheat]
  • 1 c
    small bow ties [see my personal note]
  • SPICES:
  • 2 tsp
    accent flavor enhancer [optional]
  • 1/2 tsp
    salt
  • 1/8 tsp
    freshly ground pepper corn [mccormack's peppermill grinder]
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • I'LL USE THE WORD SPICES TO DESCRIBE THIS COMBO THROUGHOUT THE RECIPE

How To Make kasha varnishkas

  • 1
    Measure & set aside [in order] using paper bowls/plates: uncooked bow ties uncooked kasha onion margarine [3 pieces/2 tbls each] Crack egg in medium/large mixing bowl Leave beef stock in 1 quart measuring cup
  • 2
    NOTE: I cook the bow ties {Step 3] and chop & sautee the onion [Step 4] at the same time.
  • 3
    In medium sauce pan: Fill with enough water to cook bow ties Add pinch of salt Cook bow ties 12 minutes [or until tender] Drain well Place 2 tbls [1 piece] of margarine in empty sauce pan Add cooked & drained bow ties into sauce pan with margarine Mix until bow ties & margarine are coated Set aside
  • 4
    Sautee onion in 2 tbls [1 piece] margarine Add spices Set aside
  • 5
    Add spices to egg in mixing bowl & wisk until blended. Add kasha to bowl & wisk until blended.
  • 6
    Heat stock, 2 tbls [1 piece] margarine & spices to boiling. I keep the mess down by boiling the liquid in the 4 quart cup using the microwave.
  • 7
    In large sauce pan: Add egg coated kasha. Cook on high heat, stirring constantly, until egg has dired on kasha & kernals are seperate. Reduce heat to low. Quickly stir in boiling stock. Cover tightly. Cook over low heat Stir every few minutes until the kasha is tender & liquid is absorbed Kasha is done when no fluid is remaining.
  • 8
    The simering time varies by the granjulation. For example, coarse granulation will need more simmering time than fine. The time needed should be marked on the box of kasha [groats].
  • 9
    Add onions & coated bow ties to kasha Stir until ingredients are mixed well
  • 10
    Serve hot. Enjoy!!!
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