Kasha Varnishkes is a beloved Eastern European dish that combines earthy, nutty buckwheat groats with soft, buttery bow-tie pasta. The key to this recipe is toasting the kasha in egg and fat until every grain is separate and fragrant before simmering it in savory chicken stock. The addition of deeply caramelized onions adds a sweet, savory depth that ties the dish together. This hearty side dish is incredibly satisfying on its own or serves as the perfect accompaniment to roasted meats, particularly pot roast. It’s a nostalgic, home-style meal that brings warmth to the table and is simple enough for weeknight dinners while feeling special enough for guests.
Kasha Varnishkes
Description
Kasha Varnishkes is a beloved Eastern European dish that combines earthy, nutty buckwheat groats with soft, buttery bow-tie pasta. The key to this recipe is toasting the kasha in egg and fat until every grain is separate and fragrant before simmering it in savory chicken stock. The addition of deeply caramelized onions adds a sweet, savory depth that ties the dish together. This hearty side dish is incredibly satisfying on its own or serves as the perfect accompaniment to roasted meats, particularly pot roast. It&# 226;ÂÂs a nostalgic, home-style meal that brings warmth to the table and is simple enough for weeknight dinners while feeling special enough for guests.Ingredients
Directions
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In a small bowl, mix the buckwheat groats with the egg until each groat is well coated.
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Heat corn oil in a medium-sized saucepan over moderately high heat.
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Add the egg-coated groats to the pan and stir constantly with a wooden spoon until the groats separate and the egg begins to dry.
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Remove the pan from heat and pour the boiling chicken stock (or water with dissolved bouillon cube) over the kasha.
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Add salt to taste and stir well.
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Cover the saucepan tightly and cook over low heat at a bare simmer for 10 to 15 minutes, or until all the liquid is absorbed.
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Remove the kasha from heat and set aside, keeping it covered.
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Meanwhile, bring a quart of water to a boil in a large pot.
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Add the uncooked bow-tie pasta (varnishkes) and cook for about 15 minutes, or until tender.
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Drain the pasta and set aside.
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Heat the remaining oil in a skillet and sauté the coarsely chopped onions until golden brown.
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Mix the caramelized onions, cooked kasha, and cooked bow-tie pasta together in a large bowl.
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Serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 539.6kcal
- % Daily Value *
- Total Fat 19.9g31%
- Saturated Fat 5.1g26%
- Cholesterol 153.4mg52%
- Sodium 115.1mg5%
- Total Carbohydrate 39.7g14%
- Dietary Fiber 6.4g26%
- Sugars 0.1g
- Protein 44.2g89%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a more delicious and authentic version, substitute 1/4 cup of schmaltz (rendered chicken fat) for the corn oil when toasting the kasha and sautéing the onions.
This dish pairs excellently with pot roast or leftover pot roast gravy.
If using bouillon cubes, ensure they are fully dissolved in the 2 cups of boiling water/stock before adding to the kasha. Adjust additional salt carefully if using bouillon.
