Pour boiling water over the dried mushrooms, allow to sit per package instructions.
Cut meat into bite-size pieces. Slice the garlic cloves. Break the bay leaves into small pieces. Add the bay leaves, garlic, salt and pepper to meat and mix. Refrigerate until ready to use.
In a large pot, bring chicken broth and water to a boil.
Rinse seasoning off meat. Add the meat, bay leaf, mushrooms and barley to pot. Turn heat down to medium, cook about 30 minutes. Remove scum and fat that accumulates and floats to the top during cooking.
Chop the onion finely. Add to a large skillet with 1 Tbsp oil and saute 3 minutes over medium heat. While the onion is cooking, grate carrots. Add carrots to the skillet with another 1 Tbsp oil. Cook until carrots are tender.
Add the minced garlic, diced tomatoes and ketchup; saute until garlic is fragrant.
While meat is cooking, peel and cube the potatoes. Add to a bowl and cover with cold water so they don’t turn color. Set aside. Grate the pickles.
Cook the soup 10-12 minutes or until potatoes are tender. Add your favorite herbs.
Serve and enjoy!