Simple and delicious recipes for main dishes with photos

This section presents simple and delicious step-by-step recipes for main dishes with photos, which any beginner cook can prepare.

Meat Dishes

Simple recipes for meat dishes with step-by-step instructions.

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Dishes from Grains and Beans

Step-by-step photo recipes for dishes from grains and mushrooms.

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Dishes from Offal

Recipes for delicious dishes from offal to suit all tastes.

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Vegetable Dishes

Original simple and delicious dishes made from vegetables.

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Fish and Seafood Dishes

Healthy and delicious step-by-step recipes for fish and seafood.

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Dishes with Eggs, Cheese, Milk

Recipes with eggs, cheese, and milk for every day and taste.

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Mushroom Dishes

Simple step-by-step recipes for mushroom dishes.

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Dumplings

Recipes for dumplings with various fillings at home.

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Main dishes are also referred to as main or primary dishes. Their main ingredients typically include fish or meat, while vegetarian cuisine often features legumes and mushrooms. They are accompanied by various side dishes and sauces. Many dishes made from grains, vegetables, and dairy products can also be classified as main dishes.

The recipes for main dishes are so diverse that it's impossible to give a definitive answer about what can be made from a particular product. Many of them can be augmented and combined to taste, and even a single dish can take on a different flavor with various sauces.

The entire lunch menu is composed based on the main dish. It is to this dish that side dishes, soups, beverages, and desserts are matched.

On our website recepty.mobi, you can find simple step-by-step recipes for main dishes for every day with photos. Preparing them doesn't always require a lot of time and effort. Each recipe includes the required time, guiding you to successfully prepare a delicious lunch for serving.

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Chicken gizzards are an inexpensive and surprisingly nutritious cut that, when cooked properly, turn out tender, soft and remarkably flavorful. The main secret to keeping them from going rubbery is proper preparation and enough cooking time: after cleaning and rinsing, they need to be braised under a lid for at least 1-1.5 hours over low heat, and only then do they become soft, almost like a delicate stew. Trim the rinsed gizzards of any membranes, sear them with onion and carrot in a skillet until lightly golden, then pour over hot water or broth, add bay leaf and peppercorns, and braise covered for about 1.5 hours. Finish with a spoonful of sour cream or tomato paste if you like. Serve with mashed potatoes, buckwheat or rice. Proportions for 1 kg of gizzards inside.

Details: Author: Artyom; 15 July 2019; Last Updated: 29 March 2026

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These stuffed mushroom caps are a creative, elegant presentation of the classic Russian julienne — each large mushroom cap becomes a single-serving "cocotte" with a creamy filling and a melted cheese crust on top. They always wow guests at the table and yet they're surprisingly easy to make. Use large white or cremini mushrooms, remove the stems and gently clean the caps. Finely chop the stems and sauté with onion and diced chicken breast, fold into a creamy sour cream or béchamel sauce, fill the caps with the mixture, top with grated hard cheese and bake at 200°C (400°F) for 20-25 minutes until deeply golden. Proportions for 12 mushroom caps inside.

Details: Author: Artyom; 01 July 2019; Last Updated: 29 March 2026

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Russian meatballs with rice in homemade gravy are a tasty, tender and remarkably familiar dish that many remember from childhood, often made by moms and grandmas for family lunches and an obligatory part of menus in Soviet school cafeterias, kindergartens and sanatoriums. The defining features of real home-style meatballs are ground meat with the obligatory addition of rice (which makes them more tender and filling), a tender tomato-and-sour-cream gravy in which they're braised, and the characteristic round "hedgehog" shape. It's an ideal lunch for the whole family that warms with childhood memories. Mix the meat with parboiled rice, sautéed onion, an egg, salt and black pepper. Form round meatballs, dredge in flour and brown on a pan. Pour over a mix of sour cream with tomato paste, water and spices, braise covered for 25-30 minutes. Proportions for 500 g of ground meat inside.

Details: Author: Artyom; 27 June 2019; Last Updated: 29 March 2026

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Homemade sprats in tomato sauce are a fully natural version of the famous Soviet canned fish — and they taste every bit as good as the ones from a tin, with the added bonus of containing no preservatives, flavor enhancers or mystery additives. Clean fresh frozen sprats (or any small river fish), place them in a pot or Dutch oven, cover with a sauce of fresh or canned tomatoes, sautéed onions, carrots and spices, then braise on the lowest possible heat for 1.5-2 hours until the fish is meltingly tender. The bones soften completely during the long cooking, just like in real canned sprats, so you can eat the whole fish. Proportions for 1 kg of sprats and storage tips inside.

Details: Author: Artyom; 24 June 2019; Last Updated: 29 March 2026

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Details: Author: Artyom; 20 June 2019; Last Updated: 29 March 2026

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Potato and salo skewers are an original and remarkably tasty picnic dish that completely replaces the usual meat shashlik but is significantly simpler, more budget-friendly and faster to prepare. Potatoes threaded onto skewers alternating with thin slices of salo (Slavic cured pork fat) are grilled over coals and soak up the aroma of pork fat and woodsmoke — the result is a remarkably juicy, fragrant and satisfying dish loved equally by adults and children. It's an ideal option for anyone who wants to vary the usual picnic or make something out of the ordinary in the countryside. Boil young potatoes in their skins until almost done (they shouldn't fall apart), cool and cut into large pieces. Slice the salo thin. Thread alternating pieces of potato and salo onto skewers, season with salt and pepper and grill over coals for about 15-20 minutes, turning periodically. Proportions for 6 skewers inside.

Details: Author: Artyom; 10 June 2019; Last Updated: 29 March 2026

Stuffed tomatoes with cheese, egg, and garlic

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Details: Author: Artyom; 07 June 2019; Last Updated: 29 March 2026

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Don-style zrazy are stuffed fish cutlets named after the Don Cossacks, who were famous for their skill with freshwater fish. They're a wonderful alternative to ordinary meat cutlets: lighter, more diet-friendly and just as satisfying. Each zraza is essentially a cutlet of white fish (pollock, cod, hake or pike) wrapped around a hidden filling of sautéed onion, grated carrot, hard-boiled egg and fresh herbs. Run the fish fillets through a meat grinder with milk-soaked white bread, flatten a portion in your palm, mound the filling in the center, seal the edges and shape into ovals. Pan-fry or bake in the oven. Proportions for 8 zrazy inside.

Details: Author: Artyom; 30 May 2019; Last Updated: 29 March 2026

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Pork chops in tomato batter pan-fried on the stovetop are a beloved and time-tested meat dish for all fans of juicy pork. The main secret of this recipe is the unusual tomato batter, which gives the chops a beautiful golden color, a gentle tang and a characteristic crispy crust that locks in all the juices of the meat. Compared to a classic egg batter, the tomato version makes the dish more interesting in flavor and more striking in appearance. Slice pork neck or loin into 1 cm planks, pound through plastic wrap to 0.5 cm, season with salt and pepper. For the batter, mix flour, eggs, tomato paste, a pinch of salt, black pepper and sweet paprika. Dip each chop in the batter and fry on a hot oiled pan for 3-4 minutes per side until golden. Proportions for 1 kg of meat inside.

Details: Author: Artyom; 22 May 2019; Last Updated: 29 March 2026

Hake cutlets (with frozen green peas and spinach)

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Hake fish cakes with frozen peas and spinach are a modern trendy dish in the spirit of Mediterranean and Scandinavian cooking, in which classic fish cakes are enriched with plenty of greens and vegetables — making them significantly more wholesome, vibrantly green and interesting in flavor. Frozen peas and spinach are among the most convenient and affordable vegetables: they're in every freezer and preserve vitamins beautifully. Hake is a tender white fish with very few bones, an ideal base for fish cakes. Run hake fillet through a meat grinder or pulse in a blender, add thawed peas, spinach, finely chopped dill, an egg, onion, salt and black pepper. Mix thoroughly and form patties, coat in breadcrumbs or flour. Fry on a hot oiled pan for 3-4 minutes per side. Proportions for 500 g of fillet inside.

Details: Author: Artyom; 21 May 2019; Last Updated: 29 March 2026

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Categories

Simple and delicious recipes for main dishes with photos

Meat Dishes

Dishes from Grains and Beans

Dishes from Offal

Vegetable Dishes

Fish and Seafood Dishes

Dishes with Eggs, Cheese, Milk

Mushroom Dishes

Dumplings

How to Deliciously Cook Chicken Gizzards

Julienne in Mushrooms in the Oven

Meatballs with Rice and Sauce

Sprats in Tomato Sauce at Home

Zucchini Fritters with Chicken in a Skillet

Potato Shashlik with Bacon – The Perfect Dish for a Picnic

Stuffed tomatoes with cheese, eggs, and garlic – a delicious and quick appetizer

Don Cossack Fish Zrazy – An Excellent Alternative to Meat Patties

Pork Chops in Batter on a Skillet

Hake Cutlets (with Frozen Green Peas and Spinach)