The culture of the Terek Cossacks – the Cossacks who, historically, inhabited by the basin of the Terek River - is rich, and the same is true of their traditional cuisine. That’s the result of the region’s natural resources and the occupations of the Cossacks themselves. They hunted, farmed animals and cultivated the land. They caught fish, kept bees and grew fruits and vegetables. That’s what makes their cuisine so varied. One of their most famous dishes is borscht, but instead of the more familiar red kind, they made green borscht. The recipes for this borscht vary from village to village, but the main principle has remained unchanged for centuries: they don’t add cabbage or beetroot, they add sorrel. Thanks to this wealth of greens, Terek borscht is called “green borscht.” Chef Vladimir Pavlov presents his version of the historic soup, respecting the local traditions but also leaving room for his characteristic experimentations. The borscht turned out as delicious as that of the Cossacks, but it looks very special, in The Geography of Taste on Russian Travel Guide