Buckwheat kasha cooked with onion and chicken broth, then mixed with bowtie pasta in a classic Jewish dish. It was traditional comfort food for Russian Jews, brought to America by immigrants. It remains one of the favorites in the Lower East Side of New York, and the U.S. This is an excellent source of fiber, perfect for a side dish.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Ingredients:
- 1 cup buckwheat kasha, medium grain
- 1 egg, well beaten
- 2 tablespoons chicken fat or vegetable oil
- 1 yellow onion, peeled and chopped
- 2 cups chicken broth or use canned
- Salt and freshly ground black pepper to taste
- 1 cup noodles fly
Preparation:
In a small bowl mix kasha with beaten egg. Make sure that all grains coated with egg. Place a medium saucepan nonstick skillet over medium heat. Share to kasha into the pan and crush slightly with a wooden spoon, stirring and shaking the pan until the eggs dry and grain separately in their majority. Set aside.
Put a pot of salted water to the paste bow. (Not yet cook white.)
In a pan heat 4 liters of top coated, heat chicken fat or oil and the onion is glassy bread. Add the chicken broth and bring to a boil. Season with salt and pepper and kasha reserved. A little stir and cover. Simmer, stirring occasionally, until the kasha is tender, about 10 minutes. If this is not done to your liking, cook a few minutes.
In the meantime, cook noodles until they are soft. Drain and pour into the kasha.
Serve hot.
Yield: 4 servings as a side dish starch
Recipe Source: The Frugal Gourmet on our immigrant ancestors Jeff Smith (Wm Morrow & Co., Inc.)
Reprinted with permission.
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