Classic side dish to brisket. Below is a slightly altered version of Arthur Schwartz's version. This version is as close to my grandmother's I will ever get.
- 3 onions chopped
- 3 tbs schmaltz or oil
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 2 cups chicken broth
- 2 cups medium kasha
- 1 egg beaten
- 1/2 - 3/4 lb bow-tie macaroni
Fry up the onions in fat until brown.
De-glaze pan broth.
In a small bowl, mix the kasha and beaten egg together well.
Put the egg-coated kasha in a dry, 10-inch skillet or medium saucepan that has a cover. Place the pan over medium-high heat and stir constantly until the kasha separates into individual grains again, 2 to 3 minutes. The grain's earthy aroma will come up from the pan.
Immediately add the reserved liquid. As soon as the mixture begins to simmer, cover the pan, and adjust the heat to medium-low. Cook for 7 to 9 minutes, until the kasha is tender.
Fluff the kasha with a fork and set aside, partly covered to let the steam escape.
Bring about 3 quarts of well-salted water to a rolling boil. Add the bow ties and cook until tender. Drain well.
Add the fried onions and boiled bowties to the kasha and toss together until well mixed.
Serve hot. The varnishkes can be made ahead and reheated, covered with a lid or foil, in a warm oven.