Kasha Varnishkes
Submitted by hart26rn
Classic kasha varnishkes with toasted buckwheat groats, bow-tie pasta, and deeply golden sauteed onions. A beloved Jewish comfort dish that pairs perfectly with pot roast and gravy.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minKasha varnishkes is one of those Jewish comfort food dishes that tastes like someone’s grandmother made it, because for most people who grew up eating it, she did. Toasted buckwheat groats get tossed with bow-tie pasta and deeply caramelized onions for a dish that’s earthy, nutty, and deeply satisfying. Serve it alongside pot roast with the gravy poured right over the top.
The egg coating on the raw groats is the essential first step, and it’s not optional. Each grain gets coated in beaten egg, then stirred over high heat until the egg dries and the groats separate into individual, fluffy grains. Without this step, the kasha turns into a mushy, sticky mass. With it, you get distinct, toasty grains with real bite.
Boiling chicken stock gets poured directly over the toasted groats, and the pan gets covered tight. Fifteen minutes at a bare simmer and every drop of liquid is absorbed. The kasha should be fluffy and tender, each grain separate.
The onions need to be truly golden brown, not just softened. That deep caramelization brings out the natural sugars and gives the dish its characteristic sweet, savory depth. Mama’s advice to use schmaltz (rendered chicken fat) instead of corn oil is worth following if you have it. The flavor difference is real.
Kitchen Tips
- Stir the egg-coated groats constantly over the heat. They go from separate to stuck-to-the-pan fast if you stop.
- Cook the bow-tie pasta in a separate pot until just tender. Overcooked bowties fall apart when you toss them with the kasha.
- This reheats well in a skillet with a splash of chicken stock to loosen things up.
Variations
- Mushroom kasha varnishkes: Sauté sliced mushrooms with the onions for an extra layer of earthy, umami flavor.
- Schmaltz version: Replace the corn oil with rendered chicken fat for the most traditional, richest version of this dish.
Ingredients
Directions
In a small bowl mix groats with egg until each groat is well coated with egg.
Place in a medium-sized saucepan over moderately high heat, and sitr constantly with a wooden spoon until groats seperate and the egg begins to dry.
Remove from heat and pour boiling chicken stock or water over kasha.
Add salt and stir.
Cover tightly and cook over low heat at a bare simmer for 10 to 15 minutes, or until all the liquid is absorbed.
Remove from heat and reserve.
Bring the quart of water to a boil and cook the pasta about 15 minutes, until tender.
Drain and reserve.
Heat the oil in a skillet and sauté the onions until golden brown.
Mix the onions, kasha and cooked bowties together in a large bowl and serve.
Serve with pot roast or just with leftover pot roast gravy.
ADVICE: From MAMA, for a more delicious and authentic version subsitute ¼ cup of schmaltz for the corn oil.
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