kasha varnishkas

Name: Kasha Varnishkas
Prep time: 20 min
Cook time: 10 min
Yield: 3
Ingredients: 1 cup(s) onions diced; 6 tablespoon(s) margarine [salty] divide into 3 pieces of 2 tbls each; 2 cup(s) beef stock; 1 cup(s) kasha [aka: groats or buckwheat]; 1 cup(s) small bow ties [see my personal note]; ## SPICES:; 2 teaspoon(s) accent flavor enhancer [optional]; 1/2 teaspoon(s) salt; 1/8 teaspoon(s) freshly ground pepper corn [mccormack's peppermill grinder]; 1/2 teaspoon(s) garlic powder; 1/2 teaspoon(s) onion powder; ## I'LL USE THE WORD SPICES TO DESCRIBE THIS COMBO THROUGHOUT THE RECIPE

(1 RATING)

18 Pinches

Bobbi Gulla

Philadelphia, PA

Updated on Aug 20, 2012

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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prep time 20 Min

cook time 10 Min

method ---

yield 3 /4 cup prepared per person

Ingredients

1 cup onions diced
6 tablespoons margarine [salty] divide into 3 pieces of 2 tbls each
2 cups beef stock
1 cup kasha [aka: groats or buckwheat]
1 cup small bow ties [see my personal note]
SPICES:
2 teaspoons accent flavor enhancer [optional]
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper corn [mccormack's peppermill grinder]
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
I'LL USE THE WORD SPICES TO DESCRIBE THIS COMBO THROUGHOUT THE RECIPE

How To Make kasha varnishkas

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

Step 2

NOTE: I cook the bow ties {Step 3] and chop & sautee the onion [Step 4] at the same time.
Step 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
Step 4

Sautee onion in 2 tbls [1 piece] margarine Add spices Set aside
Step 5

Add spices to egg in mixing bowl & wisk until blended. Add kasha to bowl & wisk until blended.
Step 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.
Step 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.
Step 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].
Step 9

Add onions & coated bow ties to kasha Stir until ingredients are mixed well
Step 10

Serve hot. Enjoy!!!
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