Varnichkes Recipes

KASHA VARNISHKES

Steps:

• Sauté onions in 1 to 2 tablespoons of oil or schmaltz. Remove to a plate.
• In the same pan, toast the kasha in 1 tablespoon of oil or schmaltz until aromatic.
• Cook the varnishkes as directed on the box.
• When the kasha is toasted, add boiling water or chicken stock. Cook on medium low until the water has boiled out.
• Drain the varnishkes. Mix in with the kasha.
• Add onions to the kasha and varnishkes. Mix until well combined.
• Add salt to taste.

KASHA VARNISHKES

Steps:

• Cook pasta according to package directions. Meanwhile, saute onions and mushrooms in oil in a large skillet until lightly browned, about 9 minutes. Remove from pan and set aside., Combine buckwheat groats and egg in a small bowl; add to the same skillet. Cook and stir over high heat for 2-4 minutes or until buckwheat is browned, separating grains with the back of a spoon. Add the hot broth, salt and pepper., Bring to a boil; add onion mixture. Reduce heat; cover and simmer for 10-12 minutes or until liquid is absorbed. Drain pasta; add to pan and heat through. Sprinkle with parsley.

KASHA AND VARNISHKES

Steps:

• Heat oil, then saute onions until soft. Add carrots and saute until the onions take on some color. Add mushrooms, then garlic. Saute for 2 more minutes. Meanwhile, mix kasha with eggs and seasonings. Add the kasha egg mixture to the saute pan with the vegetables and cook over medium heat until dry looking and kernels separate. Add stock and cook, covered, until liquid is absorbed and kasha is tender, about 12 minutes,. Mix in bowties. Serve with ketchup and/or gravy.

VARNICHKES

Steps:

• Beat the egg in a mixing bowl and stir in the kasha.
• Mix, making sure all the grains are coated.
• Put the kasha in the frying pan and fry over high heat with constant stirring until the egg has dried on the kasha and grains are brown and separate.
• Meanwhile bring the water to a boil.
• Pour boiling water over the kasha, add salt; simmer covered for 10- 15 minutes until kasha has absorbed all the liquid and is dry and fluffy, set aside.
• Meanwhile, Heat the oil in a pan and brown the chopped onions.
• Add the meat and brown over high heat.
• Add carrots, salt, pepper, seasonings, and enough water to cover everything.
• Simmer over low heat for 2-3 hours, partly covered, until meat is tender Add water if needed during cooking.
• This may be prepared in advance and stored in the fridge until ready to use store the kasha and stew in seperate containers and reheat the meat before doing the next step.
• Add the peas near the end of cooking time so they don't get mushy.
• About 10 minutes before you are ready to serve cook pasta as directed on the package.
• When the pasta is cooked drain and combine it in the pot with the stew and the kasha.
• Serve hot.

KASHA VARNISHKES

Steps:

• Put onions in a large skillet with a lid over medium heat. Cover skillet and cook for about 10 minutes, until onion is dry and almost sticking to pan. Add fat or oil, raise heat to medium high and cook, stirring occasionally, until onion is nicely browned, at least 10 minutes or so longer.
• Meanwhile, bring a large pot of water to a boil. In a separate, medium saucepan, bring 1 1/2 cups water to a boil, stir in the kasha and about a teaspoon of salt. Cover and simmer until kasha is soft and fluffy, about 15 minutes. Let stand, off heat and covered.
• Salt the large pot of boiling water and cook noodles until tender but still firm. Drain and combine with the onions and kasha, adding more fat or oil if you like. Season with salt and lots of pepper and serve immediately.

KASHA VARNISHKES

Steps:

• in small bowl mix kasha with beaten egg, set aside.
• in skillet brown onions in oil.
• add kasha and cook, separating grains until slightly toasted.
• add broth, salt& pepper, bring to boil, cover and simmer until broth is absorbed, about 12 minutes.
• mix in cooked bowties, season with additional salt& pepper.