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Mar 23, 2002 07:26 AM

kasha varnishkas

  • j

does anyone have a tasty, family recipe for kasha varnishkas? i've always hated kasha (pure buckwheat), but recently discovered when mixed with pasta and lots of sauteed onion that it's delicious. it's probably that simple, but none of my (3) jewish cookbooks include a recipe and i'd like to see one. thanks

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  1. It is simple, but not quite that simple. Mix a cup of kasha with a beaten egg. Stir-fry in a hot, dry skillet until the egg is dry. Add 2 cups of water, bring to a boil, cover, and cook over low heat until the kasha has absorbed the water. Meanwhile, cook the pasta (a 12-oz box of bow-tie noodles, aka farfalle, is traditional, but any short pasta will do) in boiling water. In another skillet, fry the onions over medium-low heat until they're just beginning to brown. The fat can be schmaltz, butter, or oil, depending on your preference (and kashrut restrictions, if any). Drain the pasta and mix it and the onions into the kasha. Salt and pepper to taste. Stir in a little more fat if the mixture seems dry.

    2 Replies
    1. re: C. Fox

      Don't forget the mushrooms! Fry up a 1/2 pound (or more) and stir them in. They complement the kasha extremely well. (In addition to or instead of the onions; either way is excellent.)

      1. re: Gypsy Boy

        thanks for the suggestions. i added dried porcini mushrooms (i had them in the house), reconstituted; used homemade chicken broth rather than water; lots of onions and chicken fat. it was great. joan