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.

Pollock stewed with carrots and onions in tomato

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Pollock braised in tomato sauce with carrots and onions is a simple, budget-friendly dinner that comes together in just 30 minutes. The fish turns out tender and juicy, simmered in a thick, slightly sweet vegetable gravy where carrots and onions balance the tangy tomato base perfectly. I lightly pan-sear the pollock on both sides, separately saute the vegetables with tomato paste or fresh tomatoes, then combine everything and simmer covered for 15-20 minutes over low heat. The result is a complete two-in-one meal – fish with a built-in vegetable sauce. It pairs beautifully with rice, mashed potatoes or buckwheat. I'll walk you through the recipe step by step with all the helpful tips.

Details: Author: Artyom; 17 May 2019; Last Updated: 29 March 2026

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Pan-seared salmon in creamy garlic sauce is a restaurant-quality dinner that comes together in just 25 minutes using five simple ingredients. The fillets are seared until golden, then finished in a velvety sauce of cream, garlic and butter right in the same pan.

The technique is forgiving enough for beginners yet impressive enough for date night. Below you will find the full step-by-step process with photos, tips on choosing the right pan and heat level to avoid overcooking, and our favorite side dishes to serve alongside. If you can sear a piece of fish and stir cream into a pan, you can nail this recipe on the first try.

Details: Author: Artyom; 16 May 2019; Last Updated: 29 March 2026

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Chicken with mushrooms and vegetables in clay pots in the oven is a remarkably fragrant, juicy and tender home dish. Dishes cooked in ceramic pots always turn out tastier, juicier and significantly more aromatic than those made in an ordinary baking dish or skillet. Thanks to the sealed ceramic pot, the ingredients retain all their moisture inside, simmer in their own juices and exchange flavors, creating a wonderfully harmonious dish reminiscent of a traditional Russian wood-fired oven. It's an ideal choice for a family lunch or dinner with guests — the presentation in individual pots looks both cozy and festive at the same time. Cut chicken thighs into pieces and brown. Slice champignons and sauté with onion. Cube the potatoes. Layer in the pots, pour over a sour cream or cream sauce and top with cheese. Bake at 180°C (350°F) for 50-60 minutes. Proportions for 4 pots inside.

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

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Details: Author: Artyom; 09 May 2019; Last Updated: 29 March 2026

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Pork head cheese, called zelts in Russian, is a traditional Eastern European jellied meat sausage made from slowly simmered pork head, hock and other cuts packed in their own collagen-rich broth. The result is a dense, savory cold appetizer somewhere between aspic and pâté, sliceable like sausage and perfect for holiday tables. Simmer the meat for 4-5 hours until completely tender, pick from the bones, chop small and mix with crushed garlic, salt, black pepper, bay leaf, nutmeg and a little of the cooking broth. Pack tightly into a mold or collagen casing and chill under a weight until firm. Authentic proportions and prep tips inside.

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

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Strudli with meat is an unusual and hearty dish from German-Siberian cuisine (originating with the Volga Germans) — yeast dough rolls braised in a single pot together with potatoes, onions and stewed meat. It's a complete meal in one dish: main course, side and gravy all cooking at the same time. The defining feature is that the dough isn't baked in the oven but steamed directly over the braising meat and potatoes, which lets it absorb all the savory aromas and turn meltingly tender. Mix a simple yeast dough, roll out thin, brush with oil, roll into a tight log and slice into 5-6 cm pieces. Authentic proportions for 6 servings inside.

Details: Author: Artyom; 16 April 2019; Last Updated: 29 March 2026

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Pasta nests with mushrooms and cheese is a clever one-pan dinner that turns ordinary nest-shaped Italian pasta into a complete main course with a savory filling tucked inside each little ring. Lay the dry pasta nests in a single layer in a wide skillet, top with sautéed mushrooms and onion, sprinkle generously with grated hard cheese, pour over hot broth or a cream sauce until the liquid comes halfway up the nests, cover and simmer for 15-20 minutes until the pasta is tender. The result is a striking dish where every nest holds a juicy mushroom filling and melted cheese inside. Proportions for 6 nests inside.

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

Chicken cutlets in batter on the skillet

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Chicken cutlets in sesame batter pan-fried on the stovetop are an original and remarkably tasty way to prepare ordinary chicken breast with an unusual sesame crust that gives the dish a subtle nutty flavor and a beautiful appearance. You might wonder what else could possibly be made from chicken, which has long become an everyday product? Try this recipe — tender chicken cutlets fried in a simple batter with plenty of sesame seeds that forms a fragrant golden crust and locks in all the juiciness of the meat. Slice chicken breast into planks, pound through plastic wrap to 0.5 cm, season with salt and pepper. For the batter mix eggs, flour, milk, salt, black pepper and a generous amount of white and black sesame seeds. Dip each cutlet in the batter and fry on a hot oiled pan for 2-3 minutes per side until golden. Proportions for 6 cutlets inside.

Details: Author: Artyom; 12 April 2019; Last Updated: 29 March 2026

Liver cutlets made from pork liver with buckwheat

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Pork liver cutlets with buckwheat are an unusual but very successful home recipe in which adding cooked buckwheat to the liver mixture makes the cutlets noticeably juicier, more tender and more filling than the classic version. The buckwheat binds the slightly runny liver mince, adds a gentle nutty note and gives the cutlets a denser, more pleasant texture. The main secret to flavorful pork liver is soaking it in cold milk for 30-60 minutes to remove any bitterness. Trim the membranes, then pulse the liver in a blender or run it through a meat grinder with onion and carrot, add the cooked buckwheat, an egg, flour, salt and pepper and mix thoroughly. Fry on a hot oiled pan for 3-4 minutes per side until golden. Proportions for 500 g of liver inside.

Details: Author: Artyom; 11 April 2019; Last Updated: 29 March 2026

Cabbage cutlets with semolina in a frying pan

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Cabbage cutlets with semolina pan-fried on the stovetop are a simple, budget-friendly and surprisingly tasty dish for vegetable lovers and anyone following a lenten or meat-free menu. Semolina plays a key role in the mix: it absorbs the excess cabbage moisture, adds fluffiness and tenderness and binds the mass beautifully, replacing the egg in lenten versions. The cutlets come out soft, juicy and with a pleasant lightly crisp crust and a gentle creamy flavor. Finely shred or pulse fresh cabbage in a blender, boil or braise for 10-15 minutes until soft, cool and squeeze out the excess liquid. Add semolina, finely chopped onion, salt, pepper and optionally egg and flour, mix thoroughly and let rest for 15-20 minutes so the semolina swells. Fry on a hot oiled pan for 3-4 minutes per side. Proportions for 1 kg of cabbage inside.

Details: Author: Artyom; 10 April 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

Pollock stewed with carrots and onions in tomato – a simple and quick recipe

Salmon in Cream Sauce on the Skillet – Delicious Dinner in 25 Minutes

Chicken with mushrooms in a pot in the oven

Pork Chops with Cheese – Simply Melt in Your Mouth

Homemade Pork Aspic

Meat Strudels – Hearty Rolls with a Side Dish

Nests with mushrooms and cheese in a skillet

Chicken Cutlets in Batter Fried in a Pan

Liver patties made from pork liver with buckwheat

Cabbage Cutlets with Semolina in a Pan