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In large pot cook chopped bacon until crisp. Drain, reserving 2 tablespoons fat in the pot. Remove bacon pieces and set aside.
Add onions and carrots, to pot with bacon fat and cook until onion is clear, 2 min.
Stir in thyme, oregano and sugar. Cook for 1 minute then stir in potatoes and cabbage.
Add broth and pickle brine. Bring to boil. Reduce heat, cover with lid slightly ajar and simmer 20-30 minutes until vegetables are tender.
Taste and adjust seasoning with more pickle brine, salt or pepper.
Thicken soup with beurre manié or a cornstarch slurry (see notes). Let cook for 2 minutes to allow soup to thicken.
Remove from heat and stir in cream or evaporated milk slowly.
Do a final taste test then garnish with fresh dill or parsley and crumbled bacon bits.