Among Mongolian nomads, there is no separation of starter, main course, and dessert. The meal is organized around 'white foods' (tsagaan idee: dairy, koumiss, dried cheeses) and 'red foods' (ulaan idee: meats). Fermented milk is drunk at all hours, the communal pot is shared, and dried provisions accompany long rides. Eating is first and foremost about honoring the herd and the guest who crosses the threshold of the ger.

The pillar beverage of the steppe, at once food, remedy, and offering to spirits. Its slightly acidic and effervescent fermentation marks all of Börte's cuisine; it was sprinkled into the air and onto the fire before drinking.