#143 

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This porridge appeared in the kitchen of Eastern European Jews and was initially a festive dish. If we go back to the origins, varnishkes porridge actually has family ties with dumplings, even the root of the words is the same. An analogy can be drawn with lazy dumplings, in varnishkes porridge the filling is not wrapped in dough, as in dumplings, but simply mixed with it.
Now it is a common home dish. It is most often cooked in chicken fat, a lean option is possible - with vegetable oil, or conversely a more hearty one - with butter.
Cooking:
1. Boil pasta in salted water.
2. Fry onions and mushrooms in a saucepan, add salt
3. Add a cup of rinsed buckwheat to the frying pan, pour in a cup of boiling water
4. Cook covered until done
5. Add the pasta to the finished porridge and heat for 5 minutes under the lid
Enjoy your meal.
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