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Kasha & Varnishkes (Noodles) Recipe

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This recipe for Kasha & Varnishkes (Noodles) is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup kasha buckwheat groats, medium granulation
1 egg, well beaten
2 Tablespoons rendered chicken fat or vegetable oil
1 yellow onion, peeled and chopped
2 cups chicken stock or use canned
Salt and freshly ground black pepper to taste
1 cup pasta bow ties
Directions:
Directions:
In a small bowl, mix the kasha with the beaten egg. Be sure all the grains are covered with egg. Place a medium non-stick frying pan on medium-high heat. Add the kasha to the pan and, using a wooden fork, flatten it out a bit, stirring and moving it about the pan until the egg dries and the grains have mostly separated. Set aside.
Place a pot of salted water on to boil for the pasta bow ties. (Do not cook them yet.)
In a 4-quart heavy stove-top covered casserole, heat the chicken fat or oil and saute the onions until clear. Add the chicken stock and bring to a boil. Add the salt and pepper and the reserved kasha. Stir a bit and cover. Cook over low heat, stirring now and then, until the kasha is tender, about 10 minutes. If it is not done to your taste, cook for a few more minutes.
In the meantime, boil the pasta just until tender. Drain well and stir into the kasha.
Serve hot.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 Minutes
Personal Notes:
Personal Notes:
Always served during the jewish holiday meals. Bubbie always made it. After her passing Aunt Pam took over.

 

 

 

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