Peel the pickles and cut them into cubes, keeping the skin.
In a small pot, cover the skins of the pickles with their vegetable brine, boil the mixture and leave to cook for 10 minutes.
Chop the onion and the cabbage. Put the oil in a medium sized saucepan and cook the onion, pickles and cabbage. When soft, add the tomato paste, letting it cook for 2 minutes.
Add the stock, a few peppercorns and a bay leaf, and bring to the boil.
Cut the sausages into small pieces and add them to the mixture, boiling with the cooked meat.
Next add the capers, olives and hot brine after straining the pickle skins. Season with salt.
Boil the soup again and turn off the heat. Leave to rest from 15 to 20 minutes.
Serve with chopped parsley.