Kasha Varnishkes

This is Miki’s favorite. We have it for Rosh Hashanah every year and I have also been making it for Thanksgiving and Christmas for my family too. Miki ends up eating most of it though.

Ingredients

  • 3 medium onions, diced

  • 1 pound box of farfalle pasta

  • ¾ cup kasha

  • Kosher salt

  • Water

  • Schmaltz

Preparation 

  1. Cook pasta according to the box’s instructions and set aside.

  2. In a large Dutch oven or pot on medium heat, add about a tablespoon of schmaltz, onions, and a generous pinch of salt.

  3. Cook onions until brown and caramelized, adding more schmaltz if needed to prevent sticking.

  4. Stir in kasha to onions and toast for 2-3 minutes. Add enough water to cover the kasha and onions. 

  5. Simmer until water is evaporated and kasha is soft, adding more water if needed.

  6. Add pasta to the pot and stir until fully incorporated. 

  7. Salt to taste and enjoy!

Abby