Kasha Varnishkes are a power meal which is super easy to prepare. There is no need to get fancy with this one, but it is a wicked base.



2 cups of broth heated and simmering in a small pot

A little butter (or a lot if you roll like that) to flavor the olive oil

Olive oil (you can skip this if your heart is made of titanium and you are using a wad of butter)

Onions chopped into smallish 1/4 to 1/ inch (try red ones if you want some sweetness)

Farfalle noodles (not egg noodles in this one) prepared as described on the box, drained and set aside to cool. Barilla makes a decent one.



A deep pot or saute pan. I found one that’s like an industrial non-stick wok, but a soup pot will work as well.


1. Heat a large pot for a few second over medium high heat.

2. Pour in a couple of tablespoons of olive oil and butter and heat for a second or two.

3. Add chopped onions and cook for a few minutes stirring rapidly until almost translucent.

4. Add 1 cup of kasha and stir to coat with butter and oil for just under a minute. The kasha will give off a slightly toasted smell.

5. Add broth and reduce heat, be careful the broth can come to a rapid boil at this point so stir rapidly and remove from heat if needed until it returns to a simmer. This is less necessary on a gas stove, but works well on an electric range. Occasionally, I’ll get another burner up to a low medium and just move the pot, and turn off the hot one.

6. Simmer covered on low heat for about 10 minutes stirring occasionally.

7. Remove from heat and stir one more time. Let sit for a few minutes.

8. The final step is to mix the kasha together with the pasta. You can warm the pasta in the microwave if you want; I like it cool. Additionally, add a bit of warm broth (1/4 cup) to warm it up if you are fearful of the nuclear toaster (microwave).

Eat this as a side with meat, veggies, or as a filling snack.


One Response to “Kasha”

  1. Hannah Says:

    Kasha varnishkas is one of my favorite comfort foods! Thanks for checking out our blog and leading me here. I’d love to see pictures with your recipes 🙂

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