Though the name of this
soul-satisfying dish may be foreign--Kasha is buckwheat or groats, and "Varnishkes"
is Yiddish for bow-shaped noodles--its taste is comfortably familiar. Kasha
originally hails from Asia, but its versatility and ease of preparation
helped it find its way into far-ranging cuisines. In Russia, ground
buckwheat is used in blini, the pancakes which are a traditional
accompaniment to caviar. In Japan, buckwheat is used to make soba noodles.
This kasha recipe, while humble in its origins, is crowd-pleasing comfort
1 cup kasha
1 large onion, diced
1 teaspoon salt, divided
2 tablespoons canola oil
1 cup egg bowtie pasta (wheat pasta is an acceptable substitute)
2 cups low sodium chicken broth or water
1/4 teaspoon fresh ground pepper, or more to taste
Heat oil in a 3- or 4-quart
saucepan over medium heat. Sauté onions until golden and edges are slightly
charred, about 10-12 minutes. Transfer from saucepan to a plate, scraping as
much of the onion from the saucepan as possible.
While onions are cooking,
cook pasta according to package directions, drain and reserve. Beat egg in a
small bowl. Add kasha and stir until kasha is well coated with egg. In the
same pan used to cook the onions, heat kasha over medium heat, stirring
constantly, until egg is cooked away and kasha separates into individual
Add chicken broth or water
and bring to a boil. Reduce to a low simmer, cover and cook until kasha
absorbs liquid, about 10 minutes. Remove from heat. Remove cover, add onions
and pasta, recover, and let sit an additional 10 minutes. Season with
additional salt and pepper to taste. Serves 6
Es, es! Eat, eat!
Es gezunterheyt! Eat in health!
Leteavon! For appetite! (Hebrew)