Cook barley in the water for about 1 hour, drain, and reserve. In a large kettle combine consommé and chicken broth. Add potatoes and cook until half-tender. In a separate pan, heat butter and cook onion until soft but not browned. Add kidneys and cook, stirring constantly, about 3 minutes. Stir in flour and cook an additional 3 minutes. Add pickles, barley, onion, and kidneys to soup mixture, bring to a boil, then lower heat and simmer, covered, for 15 minutes. Skim fat if needed. Pour sour cream into a large soup tureen, add a few teaspoons of soup, and beat vigorously to prevent curdling. Pour remaining soup over mixture. Sprinkle with parsley and pepper.