When it comes to pasta, us Jewish folk know a thing or two to contribute to the game. We already have kugel (noodle pudding) and matzo ball chicken noodle soup (Jewish Penicillin) as our marks in the noodle world but perhaps the most old-school of them all is an Ashkenazi dish known as Kasha Varnishkes. What this is are buckwheat groats simmered together with caramelized onions and (sometimes) mushrooms, broth, and a few basic seasonings and then tossed with farfalle (bow ties). Often serves as a side (goes great with my Jewish Brisket), it’s light, delicious and customizable to be vegetarian, dairy-free, and/or gluten-free (see Jeff’s Tips in the recipe card below). Welcome to a staple of old school, old world Jewish cuisine!
Watch The Video!
Boil The Water
Caramelize The Onions
Make the Kasha
Cook the Pasta
Marry it All
The Taste Test
Kasha Varnishkes
When it comes to pasta, us Jewish folk know a thing or two to contribute to the game. We already have kugel (noodle pudding) and matzo ball chicken noodle soup (Jewish Penicillin) as our marks in the noodle world but perhaps the most old-school of them all is an Ashkenazi dish known as Kasha Varnishkes. What this is are buckwheat groats simmered together with caramelized onions and (sometimes) mushrooms, broth, and a few basic seasonings and then tossed with farfalle (bow ties). Often serves as a side (goes great with my Jewish Brisket), it's light, delicious and customizable to be vegetarian, dairy-free, and/or gluten-free. Welcome to a staple of old school, old world Jewish cuisine!
Ingredients
The Pasta
- 1 tablespoon salt
- 1 pound farfalle (bow ties) or mini farfalle/farfalline
The Veggies
- 6 tablespoons schmaltz (rendered chicken or duck fat), vegetable oil, margarine, or salted butter, plus more to taste
- 4 yellow onions, roughly chopped
- 8 ounces baby bella or white mushrooms, sliced (optional)
The Kasha
- 1 cup medium-size granulated kasha (buckwheat groats, I use Wolff's brand)
- 1 large egg, lightly beaten
- 6 cloves (2 tablespoons) garlic, minced or pressed
- 2 1/2 cups broth of your choice (I use chicken, vegetable, garlic or mushroom)
- 2 teaspoons seasoned salt, plus more to taste
- 1 /2 teaspoon white pepper, plus more to taste
Instructions
- Boil the Water: Fill an 8-quart pot halfway with tap water and bring to a rolling boil over high heat.
- Caramelize the Onions: Heat the schmaltz (or other fat) in a nonstick 4.5- to 5-quart sauté pan over medium-high heat. Once melted or shimmering, add the onions and sauté for 20–30 minutes, stirring occasionally, until they caramelize (which means they become syrupy and golden in color). (NOTE: Yes, this takes a little time, but make sure you do it as a key flavor to the kasha varnishkes experience!)
- If using, add the mushrooms and sauté for another 5 minutes, until they are browned and their juices have released.
- Transfer the cooked veggies to a bowl to rest and place the pan back on the stove.
- Start the Kasha: In a mixing bowl, mix the kasha, egg, and garlic until combined.
- Transfer the coated kasha to the now-empty sauté pan and cook, stirring, over medium-high heat until it begins to break up, toast, and separate, 3–5 minutes.
- Add the broth, seasoned salt, and white pepper to the kasha and bring to a boil. Return the onion mixture to the pan and stir well.
- Cook the Pasta: Add the salt to the pot of boiling water and reduce the heat to medium. Add the pasta and stir. Set a timer to cook until al dente (per the package instructions), or to the shortest amount of time given. When done, drain the pasta in a colander in the sink without rinsing it.
- As the pasta cooks, cover the sauté pan, reduce the heat to medium-low, and let simmer for 10–12 minutes. After 10 minutes, remove the cover and see if the broth has been absorbed by the kasha. If not, cover again for a few minutes until it has. If the kasha is done before the pasta, just remove from the heat and keep the pan covered.
- Marry It All: Add the cooked and drained pasta to the sauté pan of cooked kasha, onions, and (maybe) mushrooms and toss until combined. Feel free to add more schmaltz (or vegetable oil or butter), seasoned salt, or white pepper to taste before serving. Goes great as a side to my Jewish Brisket.
Jeffrey's Tips
Kasha is naturally gluten-free, and to keep these Varnishkes gluten-free, use gluten-free farfalle (or short-form gluten-free pasta). Also, using a medium-size granulation is key for it to cook properly.
Obviously using schmaltz won't keep this dish vegetarian. As such, feel free to use vegetable oil, butter or margarine to best suit your vegetarian and/or dairy-free lifestyle.
Devora Baronofsky
see e with stuffed cabbage. Yum.
Myrna B
Way easier to do Kousha in the instant pot.!! Are used to do it this way but you, Jeff, showed me to do it in the instant pot. Where is your less mess? I can’t believe you had a change of heart.
Jeffrey
Hmm. I never shod anyone who to make this dish in the Instant Pot as I have tried it (a few times) and the kasha becomes inedible mush. The Instant Pot can do many things amazingly well, but Kasha Varnishkes is not one of them.
Karen
I haven’t eaten this since I was a child & my grandma made it! Will have to try your recipe, love kasha 😋
Jeffrey
It’ll make the memories flood right back!
Barbara Murphy
I’ve never had buckwheat groats, but I do have oat groats on hand, Do you think that would be a decent substitute?
Jeffrey
Definitely different. I suggest buckwheat 😉
Bruce
In Europe, I can only purchase whole kasha, which I assume means longer cooking time and possibly more liquid. Am I right or should I cook it a different way? Thanks for your help!
Leslie Campbell
I accidentally bought the whole granulation kasha instead of the medium. Can I maybe still use it, or crush it a little in my grinder?
Jeffrey
Just let it cook longer.