 Green borscht ( <unk> borshch ) , a light soup made from leaf vegetables , is an example common in Ukrainian and Russian cuisines . The naturally tart @-@ tasting sorrel is most commonly used , but spinach , chard , nettle , garden orache and occasionally dandelion , <unk> or ramsons , may be added as well , especially after the spring season for sorrel has passed . Like beetroot borscht , it is based on meat or vegetable broth and is typically served with boiled potatoes and hard @-@ boiled eggs , sprinkled with dill . There is also a variety of Ukrainian green borscht which includes both sorrel and beetroots . 
