Kasha Varnishkas Recipe

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Kasha Varnishkas

Bobbi Gulla

By
@BobbiGee

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

Rating:
★★★★★ 1 vote
Comments:
Serves:
3/4 cup prepared per person
Prep:
20 Min
Cook:
10 Min

Ingredients

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

Step-By-Step

1Measure & 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
2NOTE: I cook the bow ties {Step 3] and chop & sautee the onion [Step 4] at the same time.
3In 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
4Sautee onion in 2 tbls [1 piece] margarine

Add spices

Set aside
5Add spices to egg in mixing bowl & wisk until blended.

Add kasha to bowl & wisk until blended.
6Heat 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.
7In 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.
8The 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].
9Add onions & coated bow ties to kasha

Stir until ingredients are mixed well
10Serve hot.

Enjoy!!!

About this Recipe