This delicious Kasha Varnishkes recipe is super easy to make and will definitely make your bubbe proud. The perfect side dish to any Jewish meal or Holiday.
Kasha Varnishkes
Oy Vavoy! Your internal Yiddishe momme is calling. These amazing Kasha Varnishkes are savory, tasty and addicting and is perfect for a vegetarian meal or simply as a side dish for Shabbat or any Holiday celebration.
With Rosh Hashanah around the corner, add these Varnishkes to your menu and people will devour them like crazy. Don’t worry, this recipe makes plenty for a big party and leftovers the next day.
So my Omi came to town last week and for the first time since I moved to Miami, I asked her to teach me how to cook 3 things:Â Kasha Varnishkes, Borscht, and Holishkes (stuffed cabbage rolls).
Fortunately, she said yes and came over with my cousins. The of us had a blast in the kitchen cooking up a storm. My Opi was the taste tester and after all that hard work we sat down and enjoyed the fruits of our labor.
Although the Borscht and Holishkes were the super delicious, I won’t put the recipes on the blog since they required too many steps. The idea of this blog is simple and easy. The Kasha Varnishkes made the cut due to their versatility, simplicity, and flavor.
Kasha is also known as buckwheat. I saw in an infomercial a few years ago that they were using buckwheat to stuff those contouring pillows. Yuck! How can they think of stuffing pillows with kasha? No way!
This dish is comprised by bowtie pasta, cooked kasha which has a nutty taste and caramelized onions. How can you go wrong with that?
Finally, I hope you can try this delicious Kasha Varnishkes at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 1 cup Kasha uncooked
- 2 Eggs
- 2 tablespoons Butter
- 1 3/4 cup Vegetable or Chicken Stock
- Salt + Pepper
- 8 oz Bowtie pasta
- 2 Onions finely chopped
- 2 teaspoons Olive Oil
-
In a bowl mix the raw kasha with eggs until completely combined
-
On a large over medium heat, add the 2 tablespoons of butter
-
After butter melts, add the kasha and mix with a wooden spoon until kasha toasts up. About 3-4 minutes
-
Pour the stock, salt, and pepper
-
When the liquid start boiling, cover and cook for 18-20 minutes or until the kasha browns
-
Cook the pasta according to the package directions. Drain
-
In a skillet add the olive oil over medium-low heat. Add the onions and cook until the onions caramelize
-
When everything is ready. Add the onions and drained pasta to the kasha and mix everything until together
-
Check for salt and pepper
-
Enjoy!
Pair these Kasha Varnishkes with a delicious Wine and Pomegranate Brisket
Leave a Reply