Peel potatoes. Grate potatoes and zucchini and set in colander to drain while you grate the onion.
Try this delicious recipe from the Women of Reform Judaism (WRJ) Centennial Cookbook Collection, submitted by the Temple Sholom Sisterhood, Vancouver, British Columbia.
One favorite dish of the Ashkenazim that survived the move from the shtetl to North America was the hearty mushroom-potato-barley soup called krupnick.
It is life we want, no more and no less than that, our own life feeding on our own vital sources, in the fields and under the skies of our homeland, a life based on our own physical and mental labors; we want vital energy and spiritual richness from this living source.