Grilled Hot Dog and Sauerkraut Soup


  • 1 lb. Fischer's Jumbo Franks, sliced
  • 1 large onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 Tbsp. garlic powder
  • 1 c. hard cider
  • 1 (32 oz) jar sauerkraut, drained
  • 8 c. chicken broth
  • 1 c. peeled and cubed potatoes
  • 3 sprigs fresh thyme
  • 1/2 tsp. pepper


  1. Heat a large soup pot over medium-high heat and add the hot dogs. Cook until the hot dogs are browned and fat begins to render, 4-6 minutes.
  2. Add onions and celery, cooking until the vegetables are softened until about 4 minutes. Add in the garlic, and stir until fragrant, about 1 minute.
  3. Pour in the cider, and cook until completely reduced.
  4. Add the remaining ingredients, and bring to a boil. Reduce the heat to low, and cook until the potatoes are cooked and the sauerkraut is tender, 45 minutes to 1 hour.
  5. Enjoy!
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