Kasha Varnishkes
Author: Epicurus.com Kitchens
  • 1 Cup medium buckwheat groats
  • 1 egg
  • 2 Cups boiling chicken stock or
  • 1 Knorr bouillon cubes dissolved in 2 Cups boiling water
  • 1 Quart water
  • 1 Cup uncooked varnishkes, bowtie
  • 1 noodles
  • 3 Tablespoons corn oil
  • 1 large onion, coarsely chopped
  • 1 1/2 teaspoons salt, less if bouillon used
  1. In a small bowl mix groats with egg until each groat is well coated with egg. Place in a medium-sized saucepan over moderately high heat, and stir constantly with a wooden spoon until groats separate and the egg begins to dry.
  2. Remove from heat and pour boiling chicken stock or water over kasha. Add salt and stir. Cover tightly and cook over low heat at a bare simmer for 10 to 15 minutes, or until all the liquid is absorbed. Remove from heat and reserve.
  3. Bring the quart of water to a boil and cook the pasta about 15 minutes, until tender. Drain and reserve.
  4. Heat the oil in a skillet and saute the onions until golden brown. Mix the onions, kasha and cooked bowties together in a large bowl and serve. Serve with pot roast or just with leftover pot roast gravy.
ADVICE: From MAMA, for a more delicious and authentic version subsitute 1/4 cup of schmaltz for the corn oil.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/kasha-varnishkes/8813/