Home-made Ukrainian green borscht with spinach in a cooking pot. Spinach leaves changed their color to less saturated green because of the oxalic acid in sorrel.
<a href="//commons.wikimedia.org/wiki/User:Amakuha" title="User:Amakuha">Amakuha</a>
CC BY-SA 4.0
<span class="int-own-work" lang="en">Own work</span>