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Kasha Varnishkes

Adding fried onions and chicken fat (the old fashioned way!) to this dish, turns it from being bland into a tasty comfort food from days gone by.
Course Sides
Cuisine Jewish
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people

Ingredients

  • 1 1/2 cups uncooked kasha
  • 2 eggs, beaten
  • 1/3 cup chicken fat or vegetable oil
  • 1 medium to large sweet onion chopped
  • 1/2 lb. bow tie noodles
  • 2 tsp. Kosher salt, divided
  • 1/2 tsp. black pepper
  • 3 1/2 cups water or chicken stock

Instructions

  1. Preheat oven to 350 degrees. Mix the kasha with the eggs. Add 1 tsp. salt and pepper. Mix with a fork. Put into a baking dish and spread evenly. Bake for 15-20 minutes. Stir occasionally, do not let the kasha dry out too much or burn. While this is baking, bring  the  water or stock to a boil. Remove kasha from the oven and add to the boiling water stir and cover. Cook for 15 -20 minutes, or until all the water is absorb.  Stir often, do not let the kasha  become to dry. If needed add more liquid.

  2. While the kasha is cooking, heat 1 tbsp. of chicken fat in a skillet and saute the onions until golden brown. Pour the onions and the fat from the pan into a bowl. Set aside.
  3. Boil the noodles according to the package directions and add the salt. When noodles are cooked, drain and return to the pot. When kasha is done, add to the noodles and add the onions. Stir and check seasonings. Serve hot.