Dice carrot. Wash and peel the celery root and dice it into small pieces.
2
Boil water and add vegetable bouillion.
3
Add carrot and celery root to the pot and cook for 5 minutes.
4
Peel and dice the potato. Add to the pot.
5
Dice the tomato into pieces and place it to the pot together with the tomato puree and sriracha.
6
Simmer for 15–20 minutes. Stir occasionally.
7
Chop the hotdogs into small pieces and place them to the pot. Season with salt and pepper to taste. Let it simmer for 5 minutes until the sausages are heated through.
