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.
Classic Kasha Varniskhes
An Old World comfort food to warm your body and soul.
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
- 2 Tbsp canola oil
- 1 large onion, diced
- 1 cup egg bowtie pasta (wheat pasta is an acceptable substitute)
- 1 egg
- 1 cup kasha
- 2 cups low-sodium chicken broth or water
- 1 tsp salt
- ¼ tsp fresh ground pepper, or more to taste
Instructions
- 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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side dish
- Method: Stovetop
- Cuisine: Ashkenazi
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I’ve been cooking this dish since my grandmother taught me, more than 60 years ago. While essentially correct, I would make a few comments: 1. use whole kasha and cook for about 45 minutes; 2. cook 2-4 diced onions until well caramelized — which often takes us much as 45 minutes as well. This is not a quick dish if you want it to have that flavor we all group up with. And don’t forget to add lots and lots of salted butter. Definitely, a dish not designed for the feint of “heart” — yes, pun intended. My mother and her mother always said it was the onions and butter which truly made this dish memorable.
Schmaltz is much tastier than canola oil
The recipe is okay as far as it goes, but it isn’t complete:
You should specify the type and amount of oil,; the kind of chicken broth (if used – regular or low sodium); the type/size of the kasha grains (kasha comes in small, medium and large grains) – as well as where to find it (most stores do not know what it is, and I have been directed to the cereal aisle for Kashli!). I would also mention the kind/size of bow ties – the ones pictured are too large and would take over the whole dish.
This is the best recipe, I’ve been making it this way for 50(?) years!
is the egg beaten
Kasha varnishkas is my favorite food! And its healthy!
I have made kasha varnishkas hundreds of times. My husband loves it. My family requests it for Rosh Hashanah and other family dinners. My recipe, which came from my grandmother is almost identical to this one. I sauté minced garlic with the onions. Many times I will make this for a meatless dinner with salad.
That is exactly how my mom (Romanian) made this fantastic dish. It is one of my favorite Jewish meals. I made it yesterday,
all I say it is yummy Thank you for sharing.
I grew up on my mother’s version of this recipe, which I’ve continued copying for many, many years….adding mushrooms!!! As far as I’m concerned, that is the best Kasha Varniskhes I’ve ever had!!! My mother was an amazing cook. If I were you, I’d add the mushrooms for a 5 star rating!!!
My mother always added mushrooms to the onions.
I make this and love it. So happy that you cook it the original way way. I’m also not Jewish.
Double the onions and kasha and halve the bow ties. Kasha is a healthy grain and the less carbs the better.
Why is it so hard to wash my farberware pot after the egg, kasha & broth mixture cooks?