Jewish Kasha Varnishkes

Name: Jewish Kasha Varnishkes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: Eastern European,Polish
Ingredients: 4 tablespoons schmaltz, rendered chicken fat, or oil or margarine for a vegetarian dish; 2 large onions, sliced into thin rounds; 4 ounces uncooked bow tie pasta, or more to taste; 2 cups chicken stock, or salted water for a vegetarian dish; 1 cup kasha, toasted buckwheat groats; 1 large egg, at room temperature and beaten lightly; Salt, to taste; Freshly ground black pepper, to taste

Traditional Jewish kasha varnishkes features a hearty mix of toasted buckwheat groats, bowtie pasta, and savory sautéed onions.

⭐ 4.4 (108 reviews) Prep: 10 minCook: 40 minTotal: 50 minYields: 6 servings

Category Tags:

Side Dish Lunch Dinner Pasta

Cuisine Tags:

Eastern European Polish

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Instructions

Start boiling 2 cups of chicken stock or salted water for the pasta.
Melt schmaltz in a large skillet, sauté onions over medium-low heat until browned, then remove them to a bowl.
Cook bowtie pasta in the boiling liquid until al dente; drain and reserve the cooking liquid.
While pasta cooks, coat uncooked kasha with a beaten egg. In a warm lidded medium skillet, cook the kasha, stirring often, until grains separate.
Deglaze the skillet used for onions with the reserved hot liquid, then pour into the kasha pan. Bring to a boil, stir, reduce heat to a simmer, cover, and cook for 20-40 minutes until tender, leaving the lid slightly ajar towards the end to evaporate any liquid.
In a large saucepan, combine the cooked onions, pasta, and kasha; mix well, season to taste, and reheat before serving.

Nutritional Info (per serving)

Calories: 233 kcal

Carbohydrate: 27 g

Cholesterol: 41 mg

Fiber: 2 g

Protein: 7 g

Saturated Fat: 3 g

Sodium: 179 mg

Sugar: 4 g

Fat: 11 g

Unsaturated Fat: 0 g