Total Time
Prep 10 mins
Cook 35 mins

Traditional Jewish dish which is always a hit. You can use any texture of buckwheat that you like, we prefer fine-grain. Make sure to use a large pan because it e-x-p-a-n-d-s... Enjoy!

Ingredients Nutrition


  1. Fry the onion in oil and set aside.
  2. Pour kasha into a hot pan and toast for about one minute while stirring.
  3. Add beaten egg to kasha and continue stirring and seperating grains (don't worry if a few lumps appear, they will break up afterwards anyway) Lower fire to medium and add half the chicken stock- it will cook down quickly so keep an eye on it Once most of that liquid is gone, reduce the fire to low and add onions and remaining liquid.
  4. Cover pan and allow it to cook for about 1/2 an hour.
  5. Once the liquid is cooked out, add the cooked pasta and serve hot.


Most Helpful

I love Kasha and Bows but I should have listened to Ms.jami. This recipe makes the kasha too soggy. Take jami's advice and use 1/2 the amount of water

laurenkhu February 04, 2008

There is an error with the number of cups of chicken stock. 8 cups is far too much- it turned out completely mushy. I did another batch with 4 cups and it was perfect.

Mrs.jami September 20, 2006

I'm just finishing off the last of the leftovers, and this is just as delicious reheated on Thursday afternoon as it was on Friday night. I'm a big fan of kasha varnishkes, my mother used to make them all the time, and this recipe is very authentic, except my mother always used schmaltz, and that's what I did as well. My kids were bigger fans of the varnishkes than they were of the kasha, but I did notice that they ate everything, didn't leave a grain behind. With a little schmaltz and some gribenes on top, this is heavenly!

Mirj March 17, 2004

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