Kasha Varnishkas

Kasha Varnishkas Recipe

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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


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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


  • 1Measure & 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
  • 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.


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