Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Varnichkes Recipe
    Lost? Site Map


    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Ilysse's Note:

    I found this on a website called Shtetl Kitchen. I changed it slightly to fit my needs and taste. We had it for Shabbat dinner so I made it Thursday night and stored it in the fridge until Friday (I gave directions for this). It is not that difficult to make dispite the cooking times and is sooo good. Very much comfort food. If only Mike liked kash, I could eat this every Friday night.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Beat the egg in a mixing bowl and stir in the kasha.
    2. 2
      Mix, making sure all the grains are coated.
    3. 3
      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.
    4. 4
      Meanwhile bring the water to a boil.
    5. 5
      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.
    6. 6
      Meanwhile, Heat the oil in a pan and brown the chopped onions.
    7. 7
      Add the meat and brown over high heat.
    8. 8
      Add carrots, salt, pepper, seasonings, and enough water to cover everything.
    9. 9
      Simmer over low heat for 2-3 hours, partly covered, until meat is tender Add water if needed during cooking.
    10. 10
      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.
    11. 11
      Add the peas near the end of cooking time so they don't get mushy.
    12. 12
      About 10 minutes before you are ready to serve cook pasta as directed on the package.
    13. 13
      When the pasta is cooked drain and combine it in the pot with the stew and the kasha.
    14. 14
      Serve hot.

    Ratings & Reviews:


    Nutritional Facts for Varnichkes

    Serving Size: 1 (346 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1038.0
    Calories from Fat 316
    Total Fat 35.1 g
    Saturated Fat 7.3 g
    Cholesterol 280.5 mg
    Sodium 2585.2 mg
    Total Carbohydrate 106.4 g
    Dietary Fiber 9.0 g
    Sugars 9.6 g
    Protein 72.2 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes