Kasha Varnishkes (Jewish Pasta)

kasha

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a gluten-free alternative that adds protein.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is suitable for vegetarians.

bowtie pasta

🥗Healthier: whole wheat pasta

💰Cheaper: elbow macaroni

Whole wheat pasta offers more fiber.

Fill an 8-quart soup pot halfway with water and bring to a rolling boil.

In a separate 4.5 to 5-quart sauté pan, heat schmalz, duck fat, or vegetable oil over medium-high heat.

Add chopped yellow onions to the pan and sauté for 20-30 minutes until caramelized.

After 15 minutes, stir the onions to ensure even cooking and prevent burning.

Add sliced mushrooms to the caramelized onions and sauté for another 5 minutes until softened.

Transfer the onion and mushroom mixture to a bowl and set aside.

In a mixing bowl, combine Kasha and one large egg, mixing well.

Add 2 tablespoons of minced garlic to the Kasha mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens