📝 About This Recipe
A cornerstone of Ashkenazi Jewish soul food, Kasha Varnishkes is a brilliant marriage of earthy, toasted buckwheat groats and tender farfalle pasta. This dish is defined by its deep, nutty aroma and the sweetness of slow-caramelized onions sautéed in rich schmaltz. It is a hearty, protein-packed side or main that evokes the warmth of a grandmother’s kitchen, offering a unique texture that is simultaneously fluffy and chewy.
🥗 Ingredients
The Grains and Pasta
- 1 cup Kasha (Buckwheat Groats) (roasted, coarse-cut preferred)
- 8 ounces Farfalle (Bow-tie) Pasta (dried)
- 1 large Egg (lightly beaten)
- 2 cups Chicken Broth (low sodium, or use vegetable broth for vegetarian)
- 1 teaspoon Salt (for the kasha water)
The Aromatics
- 3 large Yellow Onions (halved and thinly sliced into half-moons)
- 4 tablespoons Schmaltz (Rendered Chicken Fat) (can substitute with butter or neutral oil)
- 2 cloves Garlic (minced)
- 8 ounces Cremini Mushrooms (thinly sliced (optional for extra depth))
Seasoning and Garnish
- 1/2 teaspoon Black Pepper (freshly cracked)
- to taste Kosher Salt
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a large skillet over medium heat, melt the schmaltz (or oil/butter). Add the sliced onions and a pinch of salt.
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2
Cook the onions slowly, stirring occasionally, for 20-25 minutes until they are a deep golden brown and caramelized. If using mushrooms, add them halfway through the onion browning process.
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3
While the onions cook, bring a large pot of salted water to a boil. Cook the farfalle pasta according to package directions until al dente. Drain and set aside.
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4
In a medium mixing bowl, toss the dry kasha with the beaten egg until every grain is thoroughly coated. This 'egg-coating' technique ensures the grains stay separate and fluffy rather than mushy.
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5
Heat a separate medium saucepan or pot over medium-high heat. Add the egg-coated kasha to the dry pan.
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6
Stir the kasha constantly for 2-4 minutes, breaking up any clumps with a wooden spoon, until the egg dries and the kasha smells intensely nutty and toasted.
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7
Carefully pour the 2 cups of chicken broth over the toasted kasha. It will steam vigorously, so keep your face back. Add 1 teaspoon of salt.
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8
Reduce the heat to low, cover the pot tightly, and simmer for 10-12 minutes until all the liquid is absorbed and the kasha is tender.
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9
Remove the kasha from the heat and let it sit, covered, for 5 minutes. Then, fluff the grains gently with a fork.
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10
Add the minced garlic to the caramelized onions in the skillet and cook for just 1 minute until fragrant.
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11
In a large serving bowl or back in the large skillet, combine the cooked kasha, the cooked farfalle, and the caramelized onion mixture.
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12
Toss gently to combine, ensuring the schmaltz and onions are evenly distributed. Season generously with freshly cracked black pepper and more salt if needed.
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13
Garnish with fresh chopped parsley and serve warm.
💡 Chef's Tips
Always use the egg-coating method; it is the secret to preventing the kasha from turning into porridge. For the most authentic flavor, use real chicken schmaltz, which provides a richness that oil cannot replicate. Don't rush the onions; the deep caramelization provides the primary sweetness and flavor profile of the dish. If you find the dish too dry, add a splash of warm chicken broth or an extra tablespoon of melted schmaltz before serving. Leftovers are even better the next day when pan-fried until slightly crispy.
🍽️ Serving Suggestions
Serve as a traditional side dish alongside Roast Brisket or Roast Chicken. Pair with a side of crisp Garlic Pickles and a dollop of sour cream on top. Accompany with a simple cucumber and radish salad to cut through the richness. A glass of dry Riesling or a cold Lager pairs beautifully with the earthy, nutty flavors. Serve alongside a bowl of hot Matzo Ball soup for the ultimate comfort meal.