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1-1/2 cups kasha
In a bowl mix kasha and eggs.
Heat oil in large skillet. Add kasha and cook stirring until kasha is lightly browned and crumbly.
Heat water or chicken soup mixture in a large saucepan. Add liquid to kasha in skillet, cover and lower heat. Cook for about 20 minutes or maybe a little less until all of the liquid is absorbed.
For the varnishkes:
Cook the bow ties according to directions on package. Stir the bow ties and onions into the kasha and reheat. Season to taste.
Poster's Notes:
Posted by Joan Schick, Z'L
Nutritional Info Per Serving: N/A
2 eggs
2 tablespoons oil
3 cups boiling water (or canned chicken soup to which enough water is added to make 3 cups)
2 teaspoons salt (that is a lot, when you use the canned chicken soup)
2 cups chopped onions
1/4 cup oil
2 cups uncooked bow ties (if the small ones are available they are nice to use--Manischewitz makes them)
Soften onions in a dry pan. Add the oil until browned and soft.
There is one recipe I use not only at Yom Tov but also for almost every Shabbat during the year. It is old and there are many variations for kasha varnishkes, but this one is good.