Kasha Varnishkes

Buckwheat with bowtie noodles.

Though the name of this soul-satisfying dish may be foreign — kasha is buckwheat or groats, and “varnishkes” is Yiddish for bow-shaped noodles— its taste is comfortably familiar. Kasha originally hails from Asia, but its versatility and ease of preparation helped it find its way into far-ranging cuisines. In Russia, ground buckwheat is used in blini, the pancakes that are a traditional accompaniment to caviar. In Japan, buckwheat is used to make soba noodles. This kasha recipe, while humble in its origins, is crowd-pleasing comfort food.

Ingredients

2 cups low sodium chicken broth or water

1 cup egg bowtie pasta (wheat pasta is an acceptable substitute)

2 Tablespoons canola oil

1 teaspoon salt

1 cup kasha

1 egg

1 large onion, diced

1/4 teaspoon fresh ground pepper, or more to taste

Directions

Heat oil in a 3- or 4-quart saucepan over medium heat. Sautee onions until golden and edges are slightly charred, about 10-12 minutes. Transfer from saucepan to a plate, scraping as much of the onion from the saucepan as possible.

While onions are cooking, cook pasta according to package directions, drain and reserve. Beat egg in a small bowl. Add kasha and stir until kasha is well coated with egg. In the same pan used to cook the onions, heat kasha over medium heat, stirring constantly, until egg is cooked away and kasha separates into individual grains.

Add chicken broth or water and bring to a boil. Reduce to a low simmer, cover and cook until kasha absorbs liquid, about 10 minutes. Remove from heat. Remove cover, add onions and pasta, recover, and let sit an additional 10 minutes. Season with additional salt and pepper to taste.

Discover More

Guide to Jewish Food Terms

Commonly used words and phrases for "noshers" and "fressers."

The Most Outrageous Matzah Ball Soup Recipe

With rice, noodles AND matza balls, this soup is a carb fest -- and it's glorious.

Cholent: The Sabbath Stew

Prepared Friday and slow-cooked overnight, cholent is the traditional Sabbath-day dish.

Sephardic Cuisine

An overview of the wide variety of food eaten by the descendants of the Spanish exile.

Ashkenazi Cuisine

European Jewish food developed along with the migration of the European Jewish community -- from West to East.

Shabbat Chicken with Dried Fruit Recipe

This go-to chicken recipe, with a glossy and delicious sauce, is perfect for Rosh Hashanah or Shabbat.

Classic Potato Kugel

A grandmother's recipe offers an easy route to this classic Ashkenazi dish.

VIDEO: How to Make Stuffed Cabbage

Stuffed cabbage is one of the most quintessential Ashkenazi Jewish dishes.