🇷🇺 Russia · Food
Butalon
By eatmundo · September 8, 2026
🇷🇺 RUAI-generated imageA clear, nutrient-dense beef broth that serves as the foundation of Russian culinary tradition. It is simmered slowly to extract deep flavor, traditionally served with rye bread or used as a base for hearty soups.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large 5-liter stockpot, combine the beef brisket with 3 liters of cold water.
- 2
Bring the water to a gentle boil over medium-high heat, skimming off any gray foam that rises to the surface with a slotted spoon to ensure clarity.
- 3
Reduce the heat to the lowest possible setting so the surface barely shivers; maintain this simmer for 1.5 to 2 hours.
- 4
Peel the onion, carrot, and parsley root, adding them whole to the pot once the meat is tender, around the 1.5-hour mark.
- 5
Add the salt, black peppercorns, and bay leaves into the broth.
- 6
Continue to simmer for another 30 minutes until the vegetables are soft and the broth is fragrant.
- 7
Remove the beef and vegetables, then strain the broth through a fine-mesh sieve or cheesecloth for a crystal-clear result.
- 8
Serve hot in deep bowls, optionally with a portion of the boiled meat and fresh herbs on the side.
Frequently Asked Questions
What is Butalon?+
Butalon is a traditional Russian clear beef broth made by long-simmering high-quality beef cuts with root vegetables and aromatic spices. It is a staple of historical Russian cuisine, often served as a nourishing first course or used as the liquid base for more complex soups.
Which beef cut is best for broth?+
Beef brisket or bone-in shank are ideal because they provide a rich balance of collagen and marrow, which gives the broth body and depth.
How do I ensure the broth remains clear?+
Always start with cold water and never let the liquid come to a rolling boil; maintain a gentle simmer and diligently skim the surface foam.
Can I prepare this in advance?+
Yes, the broth stores perfectly in the refrigerator for up to 3 days or can be frozen for up to 3 months without loss of flavor.
What is the secret to a golden color?+
Roasting the onion with its skin on for 10 minutes before adding it to the pot provides both depth of flavor and a natural golden hue.
🇷🇺 RUAI-generated imageMundo Match
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