Counter Action: Kasha varnishkes

kasza varnishkes

Last week I turned 25.

This made me ineligible for the Miss America pageant, which was very disappointing because I totally had a running chance before. (The narrow hips, sunny personality, and butt-glue are all optional, right?)

But on the bright side, it also means that my frontal cortex is a little more developed, renting a car just got easier, and I’m another year closer to menopause. So really, who’s the real winner here?


Everyone who officially saw this button. (Go us!)

If you’re teetering on the edge of “real adulthood” like I am, kasha varnishkes is the kind of dish that will give your confidence in your maturity. It’s filling, earthy, simple, and fiber-rich, and paired with a green salad, it’s a complete meal. If you’re a little fancier than me, you could also use it as a side dish for a hearty soup, like this Ukrainian borscht,  or a main-dish salad, like Martha Stewart’s flank steak salad or zucchini and chicken salad.

Kasha varnishkes

(adapted from this recipe)


  • 1 tsp. olive oil
  • 1 medium onion, diced
  • 2 carrots, grated
  • 1 c. uncooked kasha (buckwheat groats)
  • 1 egg, beaten
  • 2 c. chicken broth
  • 1 c. uncooked farfalle (bowtie noodles)
  • salt + pepper to taste


  1. Heat olive oil in large saucepan over medium heat. Add onion and cook until translucent. Add carrot and cook 2–3 minutes longer.
  2. Transfer onion–carrot mixture to another bowl. In small separate bowl, mix kasha and egg until kasha is well coated.
  3. Pour egg–kasha mixture into hot saucepan. Cook, stirring often, until egg is cooked.
  4. Add broth and onion–carrot mixture. Bring to a boil and cook until kasha is tender (~10 minutes).
  5. Meanwhile, fill medium saucepan with water and bring to boil. Add farfalle and cook until al dente. Remove from heat, drain, and set aside.
  6. When kasha is tender, add cooked farfalle. Toss well, adding salt and pepper to taste.
  7. Serve with green salad. Keep refrigerated for up to five days.

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