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PdfSoak the dried broth mix: Place the dried broth mix in a bowl and cover with cold water. Let it soak overnight.
Brown the beef: Heat a little oil in a large soup pot or Dutch oven. Season the short ribs generously with salt and pepper. Brown them well on all sides.
Add the broth: Dissolve the bouillon cubes in 14¾ cups hot water and pour into the pot.
Simmer the beef: Bring to a gentle simmer. Cook uncovered for 2 hours, occasionally skimming foam and excess fat from the surface.
Prepare the vegetables: While the beef cooks, grate the carrots and rutabaga. Chop the onions, slice the leek, and cube the potatoes.
Add vegetables and broth mix: After the beef has cooked for 2 hours, drain the soaked broth mix and add it to the pot along with the carrots, rutabaga, onions, leek, potatoes, and bay leaves.
Continue cooking: Bring the soup back to a boil, then reduce the heat to a gentle simmer. Cook for another 1½ hours, or until the vegetables, barley, and other grains are completely tender.
Remove the beef: Take the short ribs and bay leaves out of the pot.
Shred the beef: When the beef is cool enough to handle, remove the excess fat and bones and shred the meat. Return the shredded beef to the soup.
Finish: Stir in the fresh parsley. Taste and adjust the salt and pepper.
Serve: Serve hot with crusty fresh bread.