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

Serve piping hot in large bowls.