By eatmundo · September 8, 2026
🇷🇺AI-generated imageSame ingredients, elsewhere in the world
2 matchesDishes from other countries' kitchens, made from the same core ingredients as Butalon. The percentage is the share of ingredients the two recipes have in common.
Traditional Bath ChapsIn the United Kingdom · same ingredients57%
Fakes Soupa: Traditional Greek Lentil SoupIn Greece · same ingredients53%
A 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.
According to eatmundo's ingredient comparison, the closest dish to Butalon from another cuisine is Traditional Bath Chaps (United Kingdom): the two share 57% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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?
This recipe does not roast the onion: it is peeled and added whole to the pot with the carrot and parsley root once the meat is tender.
🇷🇺AI-generated image