Jewish Food: Kasha: Kasha Recipes: Kupecheskaya Russian Jewish Kasha Recipe

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• published: 05 Mar 2013
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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! The Gear I Use To Sharpen My Knives: DMT W6X: http://amzn.to/1anfp2A DMT W6F: http://amzn.to/15hhl74 DMTW6CP: http://amzn.to/15hhyaq DMT W6E: http://amzn.to/1bSILDL DMT W8CXNB: http://amzn.to/19gxz4y DMT W8EFNB: http://amzn.to/129DEJP DMT W250CXNB: http://goo.gl/eS2Tu DMT250EFNB: http://amzn.to/19gydit SPECIAL PLATES: DMT D8EE: http://amzn.to/16FW1LO Spyderco 302UF: http://amzn.to/18Xq59O Spyderco 302U: http://amzn.to/18XqbhG Surgical Black Arkansas: http://amzn.to/129FPNu 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.