An alternative recipe for the almond borscht replaced pickled hogweed with vinegar. A variety of Ukrainian green borscht also includes beetroot. Soups such as Russian borscht are also served. Bacon and sausages are also commonly used as borscht garnishes. Before the advent of beet-based borscht, cabbage borscht was of particular importance. Polish clear borscht may be also served with a croquette or '. There are a number of sour soups in the borscht category. The Doukhobors traditionally ate bread and borscht. The Polish version of Christmas Eve borscht is a clear ruby-red broth. The dominant tastes in borscht are sweet and sour. The borscht was labeled "vodka". Some recipes require flour or roux to further thicken the borscht. There is also a variety of Ukrainian green borscht which includes both sorrel and beetroots. Eventually, both became staples of peasant diet and essential ingredients of Ukrainian and Russian borscht. Galician Jews traditionally liked their borscht particularly sweet.