Peel the onion, carrot, and garlic; dice the onion and carrot, and mince the garlic; wash the potatoes; drain and rinse the sauerkraut. Heat the oil in a large skillet and add the sausage, onions and carrots. Cook the sausage and vegetables until they begin to brown and then add the garlic and cook that for another minute. Add the sauerkraut, potatoes, and broth. Bring the broth to a boil then lower it to a very low simmer. Season with salt, pepper, and caraway. Cover the pan with a lid and cook it for 20-30 minutes. If the liquid evaporates too quickly add a little more broth.