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


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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

Directions Step-By-Step

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

Add spices

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

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

Stir until ingredients are mixed well
10
Serve hot.

Enjoy!!!

About this Recipe