In a large saucepan of boiling water, cook the
potatoes until tender, about 12 minutes
Drain
well and set aside
Meanwhile, in a non-stick
Dutch oven, heat the oil until hot but not
smoking over medium heat
Add the onion and
garlic and cook, stirring frequently, until the
onion has softened, about 5 minutes
Stir in the
carrots and cook, stirring frequently, until the
carrots are tender, about 5 minutes
Add the
sausage and cook, stirring frequently, until no
longer pink, about 4 minutes.
In a small bowl, combine the tomato paste, 3/4
cup of water, the wine, paprika, caraway seeds,
salt, and pepper and stir to blend, then stir into
the pan
Bring to a boil, reduce to a simmer,
cover, and cook until the sausage is richly
flavored, about 10 minutes
Stir in the peas and
potatoes, cover again, and cook just until the
peas and potatoes are heated through, about
3 minutes longer
Remove from the heat before
stirring in the sour cream to avoid curdling
