Main Dishes

These fried yeast buns hold a seasoned beef-and-pork filling beneath a small opening in the top. Follow the measured steps for open-top belyashi with beef and pork.

Brown lamb shoulder and simmer with onion before adding potatoes and carrots. This Irish-inspired vegetable stew is ready when meat is tender and broth is lightly rich.

Make coconut shrimp soup with red pepper, lime and savory soy-fish sauce broth. Add pre-cooked shrimp at the end and warm briefly so they stay tender. Serve it hot.

Blend soft zucchini and potato with onion and vegetable broth into a smooth soup. Stir in milk after blending, warm gently and finish each bowl with fresh dill.

Wrap chicken breasts around chilled garlic-herb butter, coat in crumbs, shallow-fry and finish in the oven. Check the chicken center before serving hot Chicken Kyiv.

Cook lazy cabbage rolls as a one-pan mixture of shredded cabbage, ground meat, rice and tomato broth. Simmer until rice and meat are done, then finish with dill.

Coat chicken and three-colour peppers in a glossy sweet-and-sour sauce of soy, ketchup, honey and vinegar. Boil until thick and check chicken is fully cooked. Serve hot.

Layer drained grated zucchini with cooked beef, egg batter, tomato and cheese for a golden casserole. Rest before cutting so the moist slices hold together. Serve warm.

Simmer a spicy black bean and potato soup with corn, red pepper and vegetable broth. Mash some beans for body and add lemon juice once the potatoes are tender. Serve hot.

Simmer browned chicken thighs with onions, sweet paprika and red pepper, then stir in sour cream off the heat. Cook chicken fully for a creamy paprikash-style main.

Roast meaty salmon frames alongside thin potato slices and onion. Start the vegetables first, add fish later and remove every bone before serving the cooked salmon.

Bake a savory cabbage pie with buttery pastry and a fully cooked onion filling. Cool the cabbage before sealing the crust and bake until both top and base turn golden.