Kasha Varnishkes Jewish Buckwheat Groats with Noodles
Dive into the comforting, old-world flavors of *Kasha Varnishkes*, a beloved Jewish dish that brings together hearty buckwheat groats and tender bowtie noodles in perfect harmony. This traditional recipe highlights the rich, nutty aroma of toasted kasha, balanced beautifully with caramelized onions and a touch of butter or schmaltz for authentic depth of flavor. Simmered in savory broth and seasoned simply with salt, pepper, and fresh parsley, this dish transforms humble ingredients into a wholesome, satisfying meal. Ideal as a main or side dish, Kasha Varnishkes is a timeless classic perfect for holiday tables or weeknight dinners alike. Packed with rustic charm and easy to prepare, this recipe celebrates Ashkenazi culinary heritage in every bite.
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Recipe Information
Ingredients
- 1 cup Buckwheat groats (kasha)
- 1 Egg
- 8 oz Bowtie noodles (farfalle or similar pasta)
- 3 tablespoons Butter or schmaltz (rendered chicken fat)
- 2 cups Yellow onion, diced
- 2 cups Vegetable or chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a medium bowl, beat the egg with a fork. Add the buckwheat groats to the bowl and mix thoroughly to coat each grain with the egg.
Heat a large, dry skillet over medium heat. Add the egg-coated buckwheat groats and toast them, stirring constantly, for about 2-3 minutes, until they are dry and fragrant. Remove from heat and set aside.
Cook the bowtie noodles according to the package instructions until al dente. Drain, rinse under cold water, and set aside.
Heat the butter or schmaltz in a large skillet over medium heat. Add the diced onions and cook, stirring occasionally, for 8-10 minutes, until caramelized and golden brown.
In the same skillet with the onions, add the toasted buckwheat groats. Stir to combine.
Pour the broth into the skillet with the buckwheat and onions and add the salt and ground black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the buckwheat is tender and the liquid is absorbed.
Once the buckwheat is cooked, remove the skillet from heat and gently fold in the cooked bowtie noodles. Mix until evenly combined.
Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with freshly chopped parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 4209 mg | 183% | |
| Total Carbohydrate | 315.3 g | 115% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 21.2 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 203 mg | 16% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1640 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
