Kasha Varnishkes
קאַשע וואַרנישקעס
A comforting and filling Eastern Ashkenazi side dish that pairs toasted buckwheat groats with bowtie noodles and onions. It reflects the reliance on hearty staples such as kasha in the Jewish communities of the Pale of Settlement.
Ingredients
- •1 cup buckwheat groats (kasha)
- •1 large egg, beaten
- •8 ounces bowtie noodles (varnishkes)
- •3 tablespoons neutral oil
- •2 large onions, thinly sliced
- •1 1/2 teaspoons kosher salt
- •1/2 teaspoon black pepper
- •2 cups water or light vegetable broth
Instructions
- 1
Place the buckwheat groats in a bowl with the beaten egg and stir until the grains are lightly coated.
- 2
Toast the coated kasha in a dry skillet over medium heat, stirring, until the grains smell nutty and separate, about 4 to 5 minutes.
- 3
Bring the water or broth to a boil, add the toasted kasha, reduce the heat, cover, and cook for about 10 minutes until tender.
- 4
Meanwhile, boil the bowtie noodles in salted water until just tender, then drain.
- 5
Heat the oil in a wide skillet and sauté the onions slowly until deeply golden and caramelized, about 15 minutes.
- 6
Add the cooked kasha and drained noodles to the onions, season with salt and pepper, and toss gently so everything is evenly mixed.
- 7
Serve hot as a side dish or simple main.
Kosher notes
Use oil to keep the dish pareve. Some Ashkenazi cooks use schmaltz when serving it with a meat meal.
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