📝 About This Recipe
A quintessential pillar of Ashkenazi soul food, Kasha Varnishkes is a masterclass in texture and savory depth. This dish marries toasted buckwheat groats with tender bowtie pasta, all bound together by the golden richness of schmaltz and deeply caramelized onions. It is a hearty, earthy side dish that carries the warmth of a thousand Eastern European kitchens directly to your table.
🥗 Ingredients
The Grains and Pasta
- 1 cup Kasha (Roasted Buckwheat Groats) (ensure they are coarse-cut for better texture)
- 8 ounces Farfalle (Bowtie) Pasta (dry weight)
- 1 Large Egg (lightly beaten; used to coat the kasha)
- 2 cups Chicken Stock (preferably low-sodium or homemade)
The Flavor Base
- 2 large Yellow Onions (thinly sliced into half-moons)
- 4 tablespoons Schmaltz (Rendered Chicken Fat) (can substitute with butter or neutral oil for pareve)
- 1.5 teaspoons Kosher Salt (plus more for pasta water)
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
- 1/4 teaspoon Garlic Powder (for a subtle savory background)
Finishing Touches
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Unsalted Butter (optional, for extra silkiness at the end)
👨🍳 Instructions
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1
Bring a large pot of heavily salted water to a rolling boil for the bowtie pasta.
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2
In a large skillet or heavy-bottomed pan, melt 3 tablespoons of schmaltz over medium heat. Add the sliced onions and a pinch of salt.
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3
Sauté the onions, stirring occasionally, for 20-25 minutes until they are a deep golden brown and caramelized. If they start to burn, add a teaspoon of water to deglaze the pan.
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4
While the onions caramelize, place the dry kasha in a small mixing bowl. Add the beaten egg and stir thoroughly until every grain is coated. This is the secret to preventing mushy kasha.
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5
Heat a separate medium-sized pot or saucepan over medium-high heat. Add the egg-coated kasha to the dry pan.
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6
Cook the kasha for 2-3 minutes, stirring constantly and breaking up any clumps with a wooden spoon, until the grains are dry, toasted, and smell nutty.
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7
Carefully pour the 2 cups of chicken stock over the toasted kasha. Add 1/2 teaspoon of salt and the garlic powder. Bring to a boil, then immediately reduce heat to low.
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8
Cover the kasha pot tightly and simmer for 10-12 minutes, or until all the liquid is absorbed and the grains are tender but distinct.
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9
While the kasha simmers, add the bowtie pasta to the boiling water and cook according to package directions until 'al dente'. Drain the pasta, reserving 1/2 cup of the cooking water.
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10
Once the kasha is finished, fluff it gently with a fork to separate the grains.
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11
Add the cooked bowtie pasta and the fluffed kasha into the skillet with the caramelized onions. Add the remaining tablespoon of schmaltz (or butter).
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12
Toss everything together over low heat for 2-3 minutes to allow the flavors to meld. If the mixture seems too dry, add a splash of the reserved pasta water.
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13
Taste and adjust seasoning with more salt and plenty of freshly cracked black pepper.
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14
Transfer to a warm serving bowl and garnish with fresh parsley before serving.
💡 Chef's Tips
Always use the 'egg method' to coat the kasha; the egg protein sets quickly and seals each grain, ensuring they remain fluffy and separate rather than turning into porridge. Don't rush the onions—the deep caramelization provides the primary flavor profile of the dish. If you can't find schmaltz, use a mix of oil and butter to mimic the richness. For a vegetarian version, use a high-quality vegetable broth and butter instead of chicken stock and schmaltz. Leftovers are even better the next day when pan-fried in a little extra fat until the edges of the pasta get crispy.
🍽️ Serving Suggestions
Serve as a classic side to Brisket with plenty of extra gravy poured over the top. Pair with a side of chilled sour cream or applesauce for a traditional contrast in temperatures. Accompany with a crisp cucumber and dill salad to cut through the richness of the schmaltz. Serve alongside roasted chicken or stuffed cabbage rolls (Holishkes). A glass of dry white wine or a seltzer with lemon cleanses the palate perfectly between bites.