 It is known in Ashkenazi Jewish, Belarusian, Estonian, Hungarian, Latvian, Lithuanian, Romanian, Armenian, Polish, Russian and Ukrainian cuisines.Its other English names, spelled variously schav, shchav, shav, or shtshav, are borrowed from the Yiddish language, which in turn derives from Slavic languages, like for example Belarusian шчаўе, Russian and Ukrainian щавель, "shchavel", Polish "szczaw".The soups name comes ultimately from the Proto-Slavic "ščаvь" for sorrel.