How To make Kasha Soup
1 (3") piece kombu
4 c Water
1 c Diced onions
1/2 c Diced carrots
1/2 c Shredded green cabbage
1/2 c Diced potatoes
1/2 c Sliced mushrooms
1 tb Plain sesame oil
2 ts Garlic powder
1 ts Dried basil
1/2 c Kasha
1/2 c Frozen lima beans
1/2 c Sauerkraut; pressed dry
1 1/2 ts Miso
Place kombu in water for 10 minutes to reconstitute it. Remove kombu, chop and set aside, reserving water. Saute onions, carrots, cabbage, potatoes and mushrooms in oil in a large stockpot until slightly softened, about 5 minutes. Add garlic powder, basil, kombu, reserved water, kasha, lima beans and sauerkraut and bring to a simmer. Remove 1/4 cup broth to a small bowl, dissolve miso in it and return mixture to stockpot. Simmer until beans and kasha are cooked, about 8 minutes. Serve hot. Per serving: 168 cal, 6 g prot, 254 mg sod, 31 g carb, 4 g fat, 0 mg chol, 37 mg calcium
HINT: for more intense flavor, increase miso to 2-1/4 teaspoons. Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias
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Kasha Varnishkes Soup
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Roza Makes Kasha Varnishkes
Listen to Roza's authentic Bessarabian Yiddish as she shows us how to make this delicious, healthful delicacy. With English subtitles.
MEMORIES OF MACEDONIA ~ KASHA (Old Traditional Flour Soup)
Kasha was made when money was tight, and there was not much in the house. That being said, you won't believe how good these few simple ingredients taste. Much like a chicken pot pie, without the crust. Garlicky, creamy, and comforting! Serve with pickled vegetables on the side.
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YOU NEED:
500 grams of chicken (thigh, drumstick - skin on, bone in) Vegetarian option - mushrooms, or soy chunks
6 cloves of garlic, roughly minced
3 carrots, grated
2 chicken or vegetable bouillon cubes (optional)
3 L of water (ONLY add what is needed) *You can freeze left over stock for future use)
7 tablespoons of white flour
2 tablespoons of dry vegetable mixture, like Vegeta
1tbsp. of each olive and vegetable oil
3-4 bay leaves
salt and pepper to taste
Minced parsley to taste
The Best (Maybe the Only) Kasha Varnishkes You've Ever Tasted!
Today I'm going to show you how to make one of my life-long favorite dishes: Kasha Varnishkas. It's a great gluten-free alternative to rice with a rich, nutty flavor and lots of nutrition. I cook mine with a few little twists that I think makes for the most delicious version of the dish. Sharing this recipe with you is proof I love every one of my viewers! You should share it with those you love, too!
Ingredients
1 box (2 cups) whole or coarse ground kasha
6 oz mini egg bow tie egg noodles
4 cups chicken broth or chicken stock
2 large eggs
1 large sweet onion
1 6-oz. jar of sliced mushrooms
1 stick unsalted butter (8 TBS)
Kosher salt
Instructions
Boil 3 quarts of salted water. Boil egg bows for 8 minutes and drain. Meanwhile,
In a bowl, add 2 beaten eggs to the dry kasha and mix well until all grains are coated. Set aside.
Chop onion coarsly.
Melt 3 TBS butter in a large, deep skillet or pot. Saute onions with a pinch of salt until they are translucent, about 4 minutes. Add mushrooms and continue to cook, stirring frequently, for about 3-4 minutes.
Move vegetables to the outer edge of the pan and melt another TBS of butter in the center. Add kasha to the center of the pan, making sure the grains are separated. Gently combine with onions and mushrooms and allow grains to toast on medium heat for about 2 minutes, until they become aromatic.
While the kasha is toasting, melt the remaining 4 TBS butter in the pot in which the noodles were boiled and add the drained egg bows back to the pot. Stir to coat and set aside.
Stir and separate the kasha grains. Add 4 cups of chicken broth or stock, and bring to a boil.
Allow to boil, stirring frequently, for about 1 minute, until grains soften slightly.
Reduce heat, cover, and simmer on low for 15 minutes.
Fluff grains. Add bow ties and fold together until evenly combined.
I like to eat kasha just as it is. It is also good as a cold leftover and it also reheats well. It's great combined with chicken or other vegetables. My dad likes to top his with beef gravy. Experiment and let me know what your experience was!
Try these great recipes from the Cool Gray kitchen:
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Kasha Knish (with recipe):
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Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Jewish Food: Kasha: Kasha Recipes: Kupecheskaya Russian Jewish Kasha Recipe
I have been taking requests for about six months now and doing mostly Asian and Italian cuisines as they are my fave cuisines. The fact is that I LOVE all food and that is why I cook. Last week one of my subbers made a request that I cook some Jewish food. To tell the truth I was stumped by the request because I have never cooked Jewish food. I mean I have eaten matzo ball soup and I make and eat chopped liver and I have eaten at Jewish deli's but I have never made Jewish food/cuisine. So I did some research and I came up with a traditional Jewish comfort food called Kasha! This week I am going to make the Russian Jewish version of this traditional Jewish comfort food. It is usually called Kasha Varnishkes but in Russian it's called Kupecheskaya. It is a version of Kasha made with onions, garlic, mushrooms and bowtie pasta with the addition of scrambled or crumbled hard boiled eggs. I will be using scrambled eggs as they soak up the flavors of this dish quite well. You can find the recipe below. Enjoy!
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Ingredients
1 Cup of Kasha.
2 Cups of chicken broth or water.
Water if cooking this vegetarian/vegan and chicken brother if not cooking vegetarian/vegan.
2 Tbsp oil or rendered chicken fat. Oil of cooking vegetarian/vegan and chicken fat if not.
1 Egg beaten to coat the kasha.
3 Eggs beaten to add to kasha before serving
1 Brown onion diced medium.
8 Ounces mushrooms roughly chopped.
2 Cloves of garlic per serving minced.
The Gribenes of the rendered chicken skin to add back into the kasha.
Salt and black pepper to taste.
Instructions
Cook some chicken skin on a low to medium heat until 4 Tbsp. fat has been rendered.
Remove the rendered fat and set aside and keep cooking chicken skin unit fully reduced.
Take the crunchy little bits of chicken skin from the fat and set aside.
Discard the remainder of the fat unless you have another use for it.
Cook at 1 to 2 cups of egg bowtie pasta or semolina farfalle pasta and set aside.
Saute' your onions, mushrooms and garlic until soft and lightly browned then set aside.
scramble 2 to 3 eggs in a bowl with a for and set aside.
In another bowl scramble/whisk an egg.
Add kasha to the single scrambled.whisked egg.
Stir and coat all the kasha with the scrambled/whisked egg.
In a skillet add the egg/kasha mixture and cook over medium high heat for 2 to 3 minutes.
You want the egg to dry to the kasha kernels and make sure they are separarate.
Reduce heat in skillet to low.
Heat 2 cups of chicken stock and add 2 Tbsp. of rendered chicken fat. Bring to boil.
Add pinch of salt and black pepper to season.
Now add the boiling liquid to the skillet with the kasha mixture in it and stir constantly.
Cover and reduce heat and simmer for 7 to 10 minutes.
Remove cover and add your onions, garlic and mushrooms and mix in well.
Now add your scrambled eggs and mix in well.
season with some salt and black pepper to taste.
Put cover back on skillet and allow to stand for another 5 to 10 minutes.
Serve your guests separately of put kasha in large bowl and serve family style.
How to make Russian Kasha
How to make Russian Kasha. Usually you would just add sugar and butter. In this video we add some other stuff to spruce it up. If you want it traditional just add the sugar, and butter. It is made with Farina.