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Main Dishes

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

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.

355 recipes in section

Sections

Dishes with Mushrooms

Dishes with Mushrooms

Aromatic mushroom dishes – pan-fried mushrooms, mushroom roasts, casseroles, and fillings. Step-by-step recipes with button mushrooms, wild mushrooms, and more.

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Vareniki

Vareniki

Vareniki Recipes The recipes for vareniki are so diverse that even the most sophisticated gourmets can choose at least a couple of suitable options for themselves. Close "relatives" to vareniki include: ravioli, Belarusian-Lithuanian potato pancakes, dumplings, and manty, khinkali. However, it is vareniki that are distinguished by a wide selection of fillings – we offer recipes with photos for your choice. Sweet lovers will enjoy steamed cherry vareniki and lazy cottage cheese vareniki, while those who prefer plain food will enjoy vareniki with potatoes and cabbage. The dough in the recipes can also vary. Kneaded with milk or water, it is rolled out thinly, while dough made with kefir becomes fluffier.

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Dishes with eggs, cheese, milk

Dishes with eggs, cheese, milk

Quick dishes with eggs, cheese, and dairy – omelettes, bakes, and warm breakfasts. Simple recipes for a hearty start to the day or a light dinner.

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Vegetable Dishes

Vegetable Dishes

Vegetable Dishes Vegetable dish recipes cover hearty mains and lighter sides built on potato, cabbage, zucchini, eggplant, carrot and other vegetables. The section combines stews, casseroles, fried patties, and oven-roasted plates with step-by-step photography. Vegetables work through five core cooking methods. Stewing in own juice or tomato sauce produces soft vegetable ragout, home-style braised cabbage and lobio with beans. Roasting in the oven brings crisp edges to whole cauliflower, rustic potatoes, beetroot with garlic. Pan-frying covers classic potato and pumpkin pancakes, cabbage patties, and eggplant sauté. Steaming keeps the texture and vitamins of broccoli, cauliflower, asparagus. Stuffing turns peppers, zucchini, tomatoes and eggplants into compact dishes with meat, rice or vegetable fillings. The seasonal palette shapes the selection. Summer and autumn rely on fresh zucchini, eggplant, peppers, tomatoes, pumpkin and cauliflower. Winter and spring lean on root vegetables (potato, carrot, beetroot, turnip), white cabbage and frozen mixes. Legumes – beans, chickpeas, green peas – add density and plant protein. Types of vegetable dishes featured Stewed – vegetable ragout, braised cabbage with tomato, red bean lobio, cabbage rolls; Baked – whole roasted cauliflower, rustic potatoes, roasted beetroot with garlic; Pan-fried – potato and pumpkin pancakes (draniki), cabbage patties, eggplant sauté; Stuffed – peppers and zucchini with meat and rice, cabbage rolls, eggplants with curd; Caviar-style spreads – zucchini, eggplant, carrot with garlic; Quick sides – shredded carrot salad, potato 'shashlik', grilled vegetables. Vegetable dishes sit between mains and sides – most recipes work both as stand-alone vegetarian fare and as accompaniment to meat or fish. Every recipe on recepty.mobi includes exact proportions, cooking times and step-by-step photography.

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Dishes from Grains and Beans

Dishes from Grains and Beans

Hearty and nourishing dishes with grains and beans – porridges, patties, side dishes, and mains. Easy everyday recipes featuring buckwheat, rice, beans, and lentils.

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Dishes of Fish and Seafood

Dishes of Fish and Seafood

Fish and Seafood Dishes Fish and seafood dish recipes cover a broad section of everyday and festive cooking: oven-baked fish, fish cakes, stewed plates with vegetables in tomato sauce, classic fish soup, plus seafood with pasta and salads. The section gathers home step-by-step recipes with photography. The variety of fish defines technique and serving. Fatty varieties – salmon, trout, mackerel, herring – hold their shape in the oven and work well on the grill or in foil. Lean white fish – cod, pollock, hake, haddock – suit cakes, pies or stewing in tomato-vegetable sauce. River fish – carp, pike, perch – call for delicate handling and pair with milk and sour cream sauces. Seafood – king and tiger shrimp, mussels, squid, octopus, scallops – cook in 5–10 minutes and work in pasta, rice, salads and appetisers. By cooking method, the section covers baking in the oven, pan-frying in batter or breadcrumbs, grilling, stewing in tomato and sour cream, steaming, plus smoking and salt-curing. Tradition contributes ukha (Russian fish soup), aspic with gelatine, herring under a fur coat, fish under marinade, home-canned sprats and capelin. Types of fish and seafood dishes Baked fish – salmon in cream sauce, mackerel with vegetables in foil, stuffed carp, white fish in the oven; Fried and stewed – pollock in tomato with carrot and onion, hake fish cakes, river fish in tomato; Soups and ukha – classic ukha, fish soup with shrimp, botvinya, fish solyanka; Cold dishes – aspic, herring under a fur coat, fish under marinade, home-salted fish; Seafood – king shrimp, squid in batter, mussels in cream, pasta with tuna; Rolls and sushi – Philadelphia rolls, homemade salmon and cucumber rolls, tempura; Home preserves – capelin in tomato, sprats, fish in own juice. Freshness is key: fish should have firm flesh, clear eyes, red gills; seafood should be free of ammonia odour. Cooking times are short: 8–12 minutes for fillet, 18–25 minutes for baking, 5–7 minutes for shrimp. Every recipe on recepty.mobi includes exact proportions and step-by-step photography.

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Dishes from offal

Dishes from offal

Offal Dishes Offal dish recipes cover a nutritious and economical alternative to standard cuts of meat: liver, heart, kidney, tongue, lung, gizzards in hot and cold plates. The section gathers classic Soviet-era recipes and Caucasian cooking with step-by-step photography. Offal is prized for high levels of iron, zinc and B-group vitamins. Each variety calls for its own prep. Liver – beef, pork or chicken – soaks in milk for 30–40 minutes to remove bitterness, then fries or stews to medium doneness (5–7 minutes per side for a whole piece). Heart simmers for 1–1.5 hours until tender, then stews in sour cream or tomato. Kidneys need two water changes during boiling to remove the characteristic odour. Tongue boils whole for 2–3 hours, then chills, the skin peels off, and it slices into thin rounds. Chicken gizzards stew in sour cream for 40 minutes until soft. Lung roasts or grinds for fillings. Types of offal dishes featured Liver – Stroganoff-style in sour cream, fried with onion, chicken liver pâté, pâté cake; Heart – chicken in sour cream, beef stewed with vegetables, heart on the grill; Tongue – beef tongue aspic, vegetable-stuffed rolls, salad with tongue and cheese; Kidneys – rassolnik soup with kidney, stewed in sour cream and mustard sauce; Chicken gizzards – with mushrooms and sour cream, Korean-style, gizzard pilaf; Pâtés – chicken and beef liver, with butter and onion, in aspic. Freshness is critical – quality offal has even colour without grey patches, no odour, firm texture. Storage at up to +4 °C runs no more than 24 hours. Every recipe on recepty.mobi includes exact proportions, cooking times and step-by-step photography.

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Pasta Dishes

Pasta Dishes

What to cook with pasta – pasta with sauces, pasta bakes, and Russian-style navy pasta. Quick everyday recipes with step-by-step photos.

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Meat Dishes

Meat Dishes

Recipes for Main Meat Dishes The meat of various animals differs in composition and requires different cooking approaches. For example, pork releases liquid during prolonged heat treatment and becomes dry, while lamb will be softer if simmered for a long time. For the dish above to be delicious, choose a favorite meat recipe from this section and follow its description. Preparing Meat for Cooking Before cooking, rinse the meat with cold water, remove the membrane, and discard the tendons. Thaw frozen meat at room temperature to minimize juice loss. Slice meat across the grains. For cutlets, make several incisions along the edges so that they don’t curl during frying. What Can Be Cooked as a Meat Main Course Cuisines from many countries have recipes for their special meat dishes. In the Philippines, they prepare adobo with chicken or pork; in Austria, the national dish is “Wiener Schnitzel” made of thin slices of veal. It’s hard to find a family in Argentina that doesn’t make asado – grilled meat, typically cooked by men known as “asadores.” In the Caucasus, you'll be treated to lamb kebabs, and in Australia, a meat pie with pea soup will be served. It’s impossible to list everything that can be made as a meat main course. This section contains various meat dish recipes to help homemakers. How to Cook Meat Deliciously To cook meat deliciously, pay attention to our tips. Even with the simplest cooking methods, the product can be ruined if certain details are not considered. Frying in a Pan For this method, juicy small pieces of meat work best. Use a pan with a thick bottom. Preheat the pan with fat thoroughly. If this is not done, the meat will actively release juice and absorb the fat when heated. When placing the meat in the pan, it should be at room temperature. Start frying thick pieces over high heat to create a crust that prevents juice from escaping. Then reduce the heat. It’s advisable to marinate tough dry meat, especially from older animals, before frying. For large pieces of meat, pour fat from the pan over the meat while frying. Baking in the Oven Baking is one of the healthiest cooking methods for meat, alongside boiling and steaming. Before loading the meat, preheat the oven to the required temperature. Occasionally pour the meat being cooked with the juices that have dripped off or other liquids: broth or wine. If you coat the meat with a small amount of vegetable oil beforehand, a crust will form, and moisture will be better retained. Stewing For tough and dry meat, stewing is the best cooking method. Stew it at moderate temperatures in a closed heavy-bottomed pot on the stove, in the oven, or in a slow cooker. Add a little liquid to the bottom of the pot, and only then place the ingredients inside. To achieve a dish with a crispy crust, lightly fry the meat in a pan beforehand. Put the pot with meat directly on moderate heat, and after it begins to boil, reduce the heat to the minimum. You can place the meat in a cold oven and then heat it. The temperature should not exceed 160°C, but it’s better if it is even lower. When the dish is ready, leave it covered at room temperature for about 20 minutes. This is enough time for the meat to absorb some of the moisture it lost while stewing. Boiling Boiling is one of the simplest methods. Salt and spices are added to water, brought to a boil, and the meat is submerged in boiling water. The only detail to note is that after boiling, cooking is done on low heat until ready. Steaming For steaming, soft tender pieces of meat are suitable. Bring water to a boil, then reduce the heat. There’s no point in adding spices to the water, as the dense structure of the meat does not absorb steam and its aromas. To ensure the product cooks more evenly, cover the holes of the steamer with parchment or grape leaves so that the steam does not act directly on the meat.

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