Kasha, an earthy and fiber-filled grain, is one of the oldest known food staples in Eastern European cuisine. Also known as buckwheat groats, kasha is popular with descendants of Ashkenazi and Yiddish-speaking Jews from Eastern Europe and Russia. In this preparation known as Kasha Varnishkes, toasted kasha is tossed with egg noodles, fat, salt and pepper to create a warm, comforting meal. In America, the most popular noodle choice for this dish is bowtie pasta, leading to the recipe’s American nickname– Kasha and Bows.
When cooking Ashkenazi Jewish cuisine, we might be tempted to steer clear of unhealthy traditional ingredients like schmaltz (rendered chicken fat). And yet, nothing can compare to the way that schmaltz enhances a dish like Kasha Varnishkes. Substitutes pale in comparison to the real deal.
When faced with the decision to make a dish either healthy or authentic, for me authentic wins hands down. Dishes like Kasha Varnishkes are a “treat” and should be enjoyed that way. If that means coating my pasta and kasha in melty, savory schmaltz, so be it.
Kasha Varnishkes might be considered the ultimate in Ashkenazi comfort food. It’s great as a side dish, or as a simple entrée for a chilly winter evening. Butter makes a creamy, tasty substitute for those who can’t handle the idea of chicken fat. Olive oil will work too. But please, don’t fear the schmaltz. While your cardiologist might frown, your tastebuds will certainly thank you. As the immortal Julia Child once said:
Everything in moderation… including moderation.
~Julia Child
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Kasha Varnishkes (Kasha and Bows)
Ingredients
- 1 large egg, beaten
- 3/4 cup uncooked kasha (also called buckwheat groats - medium or coarse grain)
- 1/3 cup schmaltz, butter, or olive oil divided (or more to taste)
- 2 onions, chopped
- 1/2 pound bowtie pasta
- Salt and pepper
- 1 tablespoon fresh parsley, chopped (optional)
NOTES
Instructions
- Preheat oven to 325 degrees F. In a small bowl, mix together kasha, beaten egg, ¼ tsp of salt and a dash of black pepper.
- Stir with a fork until the kasha is well coated. Spread mixture into a small oven-safe nonstick skillet in an even layer.Place in the oven and let the mixture cook for 15-20 minutes until it's dried all the way through. This will “toast” the kasha.
- As the kasha is toasting, heat 2 tbsp schmaltz, butter, or olive oil in a large skillet or sauté pan over medium. Fry the diced onions for 15-20 minutes, stirring often, until they are very tender and caramelized golden brown. Reserve both the onions and the oil.Meanwhile, boil 3 cups of water and ¼ tsp of salt in a medium saucepan for the kasha. In a separate pot, boil about 8 cups of salted water—this is for your bowtie pasta.
- Remove the kasha from the oven and break it apart completely with a fork, separating all the chunks into small pieces.
- Pour the kasha into the medium saucepan with 3 cups of boiling water and stir. Cover the pot, reduce heat, and simmer for about 15 minutes. Check periodically to make sure the kasha isn't becoming overly dry or burning.
- When the kasha is nice and fluffy and the water is fully absorbed, after about 15 minutes of cooking, remove from heat and fluff with a fork. Break apart any clumps that may have formed.
- Pour the cooked kasha and the sautéed onions with oil over the pasta. Add the remaining 3 tbsp of schmaltz, butter, or oil to the pasta.
- Mix all ingredients together until well combined. Add more schmaltz, butter, or oil, if desired, to moisten the pasta. Season generously with salt and pepper. Serve hot. Garnish with chopped fresh parsley, if desired.
Nutrition
Can I make the Kasha today and then the rest tomorrow? (love your recipes!)
thank you,
Michele
Sorry I’m a bit delayed in responding – as it’s now “tomorrow.” But for future reference, yes, you can do this – you’ll just want to make sure to reheat the kasha and use a form to break up any clumps before stirring into the pasta. Enjoy!
This dish came out delicious!!! This was a request from my mom because she remembered that her mom would make it. I did cook the Kashi in chicken broth instead of water to give it extra flavor and sautéed 3 onions because 2 I felt was not enough. This recipe is going to be a permanent side dish at my holiday dinners.
Happy to hear that!
Your recipes are usually great. This was not. There was far too much water for the kasha. I had to boil it an extra 30 minutes and it was still wet, like porridge. So that, mixed with the bows, had a pretty nasty mouthfeel. This was very very bland. And I say that as a Norwegian…
Sorry to hear that Inger! I wonder what went wrong. Did you use medium or coarse grain, as specified? If using fine grain, it might indeed be too much water. The recipe was tested using medium and coarse grain varieties.
Hi, all that is available to me is ‘Roasted Buckwheat Groats’ (in ‘boil in the bag’ portions of 100g). Does this mean I can skip the step of putting the Groats in the oven? Thank you.
Hi Eliyanah – I am not sure, to be honest. I have never used boil-in-bag kasha. Sometimes the grains are modified in these types of preparations (for example, minute rice cannot generally be substituted for traditional rice). Without knowing how the grains might be changed for boil-in-bag, I’m not sure how to advise you here.
Kasha and bow ties sound amazing. Thank you
Harriet
We usually serve kasha varniskas with pot roast so we cook kasha in pot roast gravy. Try it, its fabulous!
Hi Tory, I do love pasta, but do you have a recipe for kasha without it? I had kasha at a vegetarian restaurant in Eugene, Oregon years ago that, if I could find a proper recipe, I would likely make it every week, it was that GOOD! It had lots of vegetables, mushrooms, cheese to hold it together and an egg balanced on top – wonderful, imo. Maybe not totally ‘kosher'(?) or vegetarian, but for this meat eater, a revelation.
How interesting! I don’t have a recipe for the type of dish you are describing, but it could probably easily be deconstructed if I tasted it. Just haven’t had the opportunity to try anything similar.
Best kasha and bow ties I’ve had. Thank you. It was spot on.
Best way to reheat frozen kasha varnishka
Hi Ceil, I would put the portion you wish to reheat in a dish with a little water, cover the dish loosely with plastic or a towel, and microwave until warmed through. You can also reheat in a pot on the stovetop, just be sure to add a bit of liquid to the pan to help the noodles rehydrate and cover the pot, stirring frequently, until warmed through.
Just cooked! Delicious!!
This was great! Unfortunately, I had to use gluten free pasta, but it was still good! I had some tired mushrooms so sliced them and added them to the onions toward the end. It worked out well! My mother never made this, but she always owed it to her Lithuanian Jewish roots. She never made brisket either. That was Lithuanian too, she said. In any event, it turned out delicious. Thank you!
Except , we cook beef (stew meat) in water & consume for about 4+hrs. Leave in frig overnight. Next day cook noodles , then Kasha (use beef consume with this as well). Combine them & Viola ! An excellent Kasha Varnishkas ! Long Island , NY style. It’s really good ! But like all Kasha dishes , you either like it (the smell) or not. I’ve only witnessed these two. No in betweens. Love it, don’t like it. Personally , nirvana ! Josie~
Hi Tori. This version looks yummy!
Can the entire finished product (kasha and pasta) be frozen? I am trying to cook ahead for the holidays.
thanks for your reply and all of your recipes.
Hi Sandy, Tori’s assistant Ashley here. The best way to freeze pasta ahead of time is to only cook to al dente, no more. Otherwise it will become very mushy when reheated. I would suggest freezing the cooked bows and kasha separately, then finishing the dish right before serving. This likely won’t save you as much time as you were hoping, but if it’s all frozen together I can’t guarantee that you’ll have great results. Hope this helps!
I made this last night to go with our salmon and my husband and I loved it! My husband had never had kasha and he had no clue what to expect. This was my first time making it myself after seeing my mom and grandparents and aunts and uncles make it numerous times growing up. I did use schmaltz and I think the recipe was easy to follow and very clear. Yes, it can be a little time consuming with a lot of steps, but I know next time I make this it will go much faster. I used my food processor to chop the onion which I am so glad I did because it saved me a ton of chopping time. I also used Hanukkah shapes pasta instead of bowties. Thanks, Tori!
Glad you liked it Lacey!
In my experience, it’s not necessary to simmer the kasha. All you have to do is put the kasha in heat proof container and add water. I use a glass measuring cup. The amount of water is not crucial, but needs to be at least twice the volume of the kasha. I usually err on the plus side, because the excess can be drained afterwords. Place in a a microwave oven and set the timer to boil the water, then allow it to cool for 2-3 minutes. Pour into a colander or sieve. and it’s ready to use. The heating and cooling can be done in the microwave while you saute the onions and boil the noodles.. This really streamlines the whole process, because the soaking, boiling, and sauteing can be done simultaneously.
Tori, I love this method of toasting the kasha. I had always done it in a fry pan/cast iron skillet, but this is preferable for evenness and less “work.” Thank you for this delicious recipe! It tastes just like my grandmother’s and my mother’s!
Kasha varnishkes is probably my most favorite childhood food and I make it often. Your recipe is nearly identical to my Bubbe’s, with the exception of roasting the kasha in the oven. She always did it in the skillet.
It makes me happy to see that our culinary heritage is not only preserved but also celebrated.
Thank you!
Happy to hear that Hindie! 🙂