Lazy Weekends · Russian
Kasha Varnishkes
This comforting dish combines nutty buckwheat with savory bowtie pasta in a traditional pairing.
Why This Works
Coating the groats in egg prevents them from getting mushy, maintaining a distinct, pleasant texture.
The Upgrade
Add crispy fried shallots on top for an extra crunch.
Chef's Secret
Michelin TechniqueAlways toast the kasha before simmering to release its deep, nutty aroma.
Ingredients
Total time including resting: 40 min
Directions
Mix buckwheat with the beaten egg in a bowl until every grain is coated.
2 minToast the coated buckwheat in a dry pan over medium heat until the egg is dry and the grains are separated and nutty-smelling.
5 minPour in boiling vegetable broth, cover, and simmer over low heat until the liquid is absorbed.
15 minBoil farfalle in salted water until al dente.
9 minIn a separate pan, sauté the onions in the shmaltz/butter until deeply golden and sweet.
10 minFold the cooked pasta and the kasha into the onion mixture.
2 minStir gently to combine everything, ensuring the pasta is well coated in fat.
1 minSeason with salt and pepper to taste before serving hot.
1 minWine Pairing
Gamay
Red Wine
The BottleJean-Paul Thévenet Régnié
Gamay’s inherent nuttiness pairs beautifully with toasted buckwheat. Its light-bodied nature keeps the dish approachable while the berry fruit highlights the savory quality of the pasta.
Nutrition per Serving
380
calories
10g
protein
55g
carbs
14g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Quick Cucumber and Dill Salad
Combine sliced cucumbers, sour cream, and dill for a cooling side that brightens the dense, nutty flavors of the buckwheat and pasta.
Ingredients
Directions
Place the sliced cucumbers in a colander, sprinkle with salt, and let drain for 10 minutes to remove excess moisture.
Pat the cucumbers thoroughly dry with paper towels.
Whisk the sour cream, vinegar, and dill in a medium mixing bowl until smooth.
Fold the cucumbers into the dressing until evenly coated.
Season with additional salt and pepper to taste.
Serve immediately at cool room temperature to maintain crispness.
Side Dish
Roasted Carrots
Roast carrots with a touch of honey to introduce a natural sweetness and vibrant color to the beige, savory kasha dish.
Ingredients
Directions
Preheat your oven to 425°F.
Toss the carrots with olive oil, honey, salt, and pepper on a heavy-gauge sheet pan.
Arrange the carrots in a single layer, ensuring they are not crowded to allow for proper caramelization.
Roast for 18 to 20 minutes, turning once, until tender and deeply golden.
Remove from the heat and garnish immediately with fresh thyme.
Serve alongside your kasha varnishkes while the carrots remain glossy and warm.
Member Reviews
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My new go-to. Even my picky kids cleaned their plates.
Good, but mine came out slightly overdone — I'd shave a few minutes off.
Genuinely can't believe how easy this was for how good it tasted.