Вторые блюда простые рецепты на каждый день

Main Dishes is one of the largest and most important categories on our site, gathering recipes for hot main courses for family lunch, dinner and festive tables. Here you'll find all the key subsections: main dishes with pork, beef, veal, chicken, turkey, duck, fish and seafood, vegetable and mushroom dishes, plov, ragouts, grain and legume dishes, plus side dishes for meat and fish. From classic homemade cutlets and meatballs to sophisticated restaurant dishes like beef stroganoff and steaks. Each recipe comes with exact proportions, cooking times, recommendations on choosing ingredients and suitable side dishes. The section is regularly updated with new ideas.

Pork stew with vegetables, celery, and ginger

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Hearty vegetable stew with pork for every day: tender pork, rich vegetables, a light freshness of ginger, and a herbal note of celery. This is a step-by-step recipe with photos: I show how to cook stew in a pan without excess fat and with a clear technology.

Details: Author: Artyom; 11 August 2025; Last Updated: 26 March 2026

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Pasta with shrimp in cream sauce is an elegant and surprisingly simple dish of Italian cuisine — the ideal choice for a romantic dinner, unexpected guests or simply when you want something light and refined. Despite its restaurant-worthy appearance, it comes together in just 20 minutes and requires neither special skills nor rare ingredients — just good pasta, fresh or frozen shrimp, cream, garlic and parmesan. The combination of tender seafood and a thick fragrant sauce with a gentle garlic accent delivers genuine gastronomic pleasure. In a pan with olive oil and butter sauté crushed garlic, add peeled shrimp and stir-fry over high heat for 2-3 minutes. Pour in cream, warm through, add salt, black pepper, lemon zest and grated parmesan. Cook pasta al dente, toss with the sauce and serve immediately with herbs. Proportions for 2 servings inside.

Details: Author: Artyom; 28 April 2025; Last Updated: 08 April 2026

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Oven-baked beef ribs are a showstopping dinner that practically cooks itself — the secret to fall-off-the-bone tenderness is slow, low-heat roasting wrapped in foil so the meat steams in its own juices. Marinate the ribs for 2-4 hours in a mix of soy sauce, honey, garlic, mustard and spices, which deeply flavors the meat and gives it that glossy lacquer finish. Bake wrapped in foil at 160°C (320°F) for about 2-2.5 hours, then unwrap and crank the heat to 220°C (425°F) for a final 15-20 minutes to develop a beautifully caramelized crust. I'll share proven marinade proportions and the side dishes that pair best with rich, saucy beef ribs.

Details: Author: Artyom; 27 July 2024; Last Updated: 07 April 2026

Tartiflette - a French dish that everyone will enjoy

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Tartiflette is a magnificent dish from France that has won the hearts of gourmets around the world. At first glance, it may seem like an ordinary potato-meat casserole, but this is a deceptive impression. In fact, tartiflette is a true masterpiece that combines simplicity and sophistication of taste.

Details: Author: Artyom; 11 July 2024; Last Updated: 26 March 2026

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Kumyk khinkal is the traditional dish of the Kumyk people of Dagestan — a regional variation on Avar khinkal with its own distinctive style. What sets it apart from other versions of khinkal is the shape of the dough: thin unleavened squares or diamonds about 4 cm across, boiled in meat broth and served alongside the boiled meat and three essential accompaniments — a garlic sauce, a bowl of clear meat broth and the meat itself on a separate plate. It's a hearty, ceremonial dish for family Sunday dinners. The dough is simple: flour, water, salt and sometimes an egg, rolled paper-thin. Authentic proportions for 4 servings and serving tradition inside.

Details: Author: Artyom; 27 June 2024; Last Updated: 07 April 2026

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Tagliolini with shrimp is an elegant and surprisingly simple Italian dish in which thin egg pasta is served with tender shrimp in a light garlic-and-cream sauce with white wine and fresh herbs. Tagliolini is a long, thin pasta made from durum flour and egg yolks, very similar to tagliatelle but thinner. The dish turns out restaurant-level, yet comes together in just 15-20 minutes and works equally well for a romantic dinner or for entertaining guests. In a pan with olive oil and butter sauté crushed garlic, add peeled shrimp and cook for 2-3 minutes, pour in dry white wine and let it reduce. Add cream, salt, black pepper, lemon zest and simmer for 1-2 minutes. Cook the pasta al dente, toss with the sauce and finish with parsley and parmesan. Proportions for 2 servings inside.

Details: Author: Artyom; 26 June 2024; Last Updated: 08 April 2026

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Such simple peasant food as beef bourguignon has gradually transformed in its homeland into a haute cuisine dish. The fact is that France has never experienced a shortage of wine. And with its help, any meat, even the oldest and toughest, becomes tender and soft.

Details: Author: Artyom; 05 June 2024; Last Updated: 26 March 2026

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Skoblyanka is an old Russian and Siberian dish that was traditionally made from thin slivers "shaved" off a frozen carcass of meat (the name comes from the verb meaning to scrape) and quickly pan-fried with mushrooms, onion and potato. The modern version uses thinly sliced pork, beef or a mix of the two. It's an extremely hearty, fragrant dish where every ingredient keeps its own flavor and texture — the meat stays tender, the mushrooms aromatic and the potatoes crisp and golden. Cook in a kazan or deep skillet: sear the meat first, add mushrooms, onion and separately fried potato, then finish with sour cream or heavy cream and braise for 5-7 minutes. Proportions for 4-6 servings inside.

Details: Author: Artyom; 27 May 2024; Last Updated: 07 April 2026

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Czech pork knuckle (vepřové koleno) is a famous national dish of Czech cuisine — a whole pork hock long-marinated in dark beer with spices and then roasted to an incredibly crispy golden crust with tender, falling-off-the-bone meat inside. It's a striking, hearty and colorful dish that crowns any festive table, especially in male company, and in the Czech Republic vepřové koleno is served as a signature dish in nearly every pub. The main secret is a long marinade in beer with garlic and spices (at least 12-24 hours) and slow roasting under foil, then uncovered at the end for a golden crust. Marinate the pork knuckle in dark beer with garlic, honey, mustard, caraway, black pepper and salt for a day. Roast at 160°C (320°F) under foil for 2-3 hours, then uncovered at 200°C (400°F) for another 30 minutes until golden. Serve with stewed cabbage and beer. Proportions for a 1.5-2 kg knuckle inside.

Details: Author: Artyom; 13 May 2024; Last Updated: 08 April 2026

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Cepelinai are the national dish of Lithuania — large, elongated potato dumplings stuffed with seasoned ground meat, named after the zeppelin airships they resemble. They're rich, hearty and you'll find them on the menu of nearly every traditional restaurant in Vilnius. The dumpling dough is made from a careful mix of grated raw and mashed boiled potatoes, which is what gives cepelinai their signature dense, slightly chewy texture. Inside hides a simple filling of ground meat with onion and spices. Boil the cepelinai in salted water for 25-30 minutes and serve with the obligatory accompaniments: crispy bacon, fried onions and a sour cream sauce. Authentic proportions for 8 large cepelinai inside.

Details: Author: Artyom; 11 May 2024; Last Updated: 07 April 2026

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Categories

Pork Stew with Vegetables, Celery, and Ginger

Pasta with Shrimp in Cream Sauce — Italian Dinner

Beef Ribs in the Oven – Tender Marinated Recipe

Tartiflette – a French dish that everyone will love

Kumyk Khinkal – Dagestani Boiled Squares with Meat

Tagliolini with Shrimp — Italian Pasta in Cream Sauce

Beef Bourguignon

Skoblyanka – Old Russian Meat, Mushroom and Potato Dish

Czech Pork Knuckle (Vepřové Koleno) — Beer-Braised

Lithuanian Cepelinai – Potato Dumplings with Meat