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In a large pot, partially cover with lid and cook 12 cups water, beef and barley with ½ Tbsp salt (30 min at a light boil). Skim off any impurities that rise to the top to keep your soup clear.
Sautee pickles with 1 Tbsp oil for a few minutes on medium/high heat. Add pickles, potatoes and sliced carrots to the pot and cook for an additional 10 min while making your Mirepoix a.k.a. "zazharka" (step 3).
Zazharka: Add 3 Tbsp olive oil to a large skillet and sauté onion (2 min), then add grated carrot and sliced celery and continue to saute until carrots are soft (5 min). Stir 1 Tbsp tomato paste or ketchup into the pan and add this mixture to the soup pot.
Toss in 2 bay leaves, ½ tsp black pepper, 2 Tbsp dill and more salt to taste (I added another ½ Tbsp salt). Continue to simmer for another 2 minutes or until your potatoes are fully cooked and can be easily pieced with a fork.