Soak mushrooms in hot water, set aside.
In the meantime, season your beef with a crushed bay leaf, sliced garlic, salt & pepper. Let sit in the fridge until you are ready to use it. The meat is best if left overnight.
In a large pot or Dutch oven, add chicken broth and water. Once boiling, add then rinsed meat, drained mushrooms, barley, pickles brine, and bay leaf. Turn down the heat, and allow to cook over low heat for 30 minutes, remove the scum periodically.
In a skillet, saute the onions with oil until tender, about 3 minutes, add carrots and saute until carrot is tender. Add the minced garlic, tomatoes, and ketchup; saute just until mixture starts bubbling.
Add the sauteed vegetables, potatoes, and seasoning to the broth and cook an additional 10-12 minutes.
Add the fresh herbs and stir to combine.
Serve, and enjoy friends.