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Kasha Varnishkes in White Bowl on Marble Countertop

Kasha Varnishkes (Buckwheat Groats with Bowtie Pasta)

Kasha Varnishkes (Buckwheat Groats with Bowtie Pasta) combines the nutty flavor of kasha with caramelized onion, earthy mushrooms, comforting pasta, and the richness of butter.
Course Side Dish
Cuisine Jewish Russian
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8 servings
Calories 254kcal



  • Heat the clarified butter in a medium saucepan over medium heat. Add the onion and cook until soft and starting to turn golden, about 8 to 10 minutes, stirring occasionally. Stir in the mushrooms and cook until starting to soften, about 3 minutes, stirring occasionally. Stir in the garlic and 1/4 teaspoon salt and cook 1 minute more, stirring constantly. Transfer to a bowl and set aside.
  • Mix the kasha and egg together in a medium bowl until well combined. Turn the heat on medium-high under the saucepan that the onion was cooked in. Add the kasha/egg mixture, spreading it in an even layer in the bottom of the saucepan, and toast until the kasha is dry and the grains can separate. Stir in the broth, remaining 1/2 teaspoon salt, and black pepper. Bring to a boil, and then cover and reduce the heat to simmer until the kasha is tender and the liquid is absorbed, about 15 to 20 minutes.
  • Meanwhile, cook the pasta to al dente, and drain. (Reheat under hot running water if necessary before serving.)
  • To serve, toss together the onion mixture with the hot kasha, pasta, and parsley.


  • Instead of clarified butter, use schmaltz (chicken fat) for even more flavor.


Calories: 254kcal | Carbohydrates: 40g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 445mg | Potassium: 309mg | Fiber: 4g | Sugar: 2g | Vitamin A: 114IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 1mg