Step 1

Pour milk over the bread roll or brioche, leave it aside to soak for 15 minutes.

Step 2

In a large bowl, mix the minced meat with an egg. Add the roll (squeeze out the milk first) and season with salt and pepper.

Step 3

Grate the onion finely and add to the mix. Add half a bunch of chopped dill. Blend everything together - ideally with your hands. Form walnut to golf-ball sized meatballs.

Step 4

Heat up the vegetable stock. You can add in some grated vegetables, if there were any left from cooking the stock.

Step 5

Bring the stock to a boil. Drop pulpety in, one by one. Set the heat to a minimum/low and cook for 20 minutes.

Step 6

Blend flour with butter, add a few spoonfuls of stock from the stove. Slowly add this mixture back to the pan, and blend carefully with a spoon.

Step 7

Add chopped dill and turn off the heat. Serve with sides of your choice. Tastes great with potatoes and a beetroot salad.