Kasha Varnishkas

Kasha Varnishkas

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Bobbi Gulla


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


★★★★★ 1 vote

3/4 cup prepared per person
20 Min
10 Min


  • 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]

  • 2 tsp
    accent flavor enhancer [optional]
  • 1/2 tsp
  • 1/8 tsp
    freshly ground pepper corn [mccormack's peppermill grinder]
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder

How to Make Kasha Varnishkas


  1. Measure & set aside [in order] using paper bowls/plates:

    uncooked bow ties
    uncooked kasha
    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.


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