Kasha Varnishkes Recipe
Kasha Varnishkes is a common dish in Russian Jewish cuisine, combining kasha, or buckwheat groats, with noodles, typically Farfalle, and flavored with fried onions and chicken or beef stock. Kasha Varnishkes is very popular in the American Jewish community and is assumed to have been brought from Ashkenazic Jewish tradition in Eastern Europe. For spices to add to your kasha varnishkes, click here


· 1 cup kasha buckwheat groats, medium granulation 
· 1 egg, well beaten 
· 2 tablespoons rendered chicken fat or vegetable oil 
· 1 yellow onion, peeled and chopped 
· 2 cups canned chicken stock 
· Salt and pepper to taste 
· 1 cup pasta bow ties 


In a small bowl, mix the kasha with the beaten egg. Be sure all the grains are covered with egg. Place a medium non-stick frying pan on medium-high heat. Add the kasha to the pan and, using a wooden fork, flatten it out a bit, stirring and moving it about the pan until the egg dries and the grains have mostly separated. Set aside. 

Place a pot of salted water on to boil for the pasta bow ties. (Do not cook them yet.) In a 4-quart heavy stove-top covered casserole, heat the chicken fat or oil and saute the onions until clear. Add the chicken stock and bring to a boil. Add the salt and pepper and the reserved kasha. Stir a bit and cover. Cook over low heat, stirring now and then, until the kasha is tender, about 10 minutes. If it is not done to your taste, cook for a few more minutes. 

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