Gather your ingredients and chop the vegetables.

Dice the waxy potatoes and carrots into bite-sized pieces, finely chop the scallions and brown onion, mince the garlic cloves, and roughly chop the fresh dill.

In a large pot, melt the butter over medium-low heat.

Add the chopped onion and minced garlic, sautéing for about 1 minute until translucent and fragrant.

Throw in the diced carrots and chopped scallions, stirring for another 2 minutes.

Sprinkle in the salt, black pepper, dried marjoram, ground turmeric, ground nutmeg, and bay leaf, stirring well.

Add the diced potatoes and frozen green peas, then pour in the chicken broth.

Bring to a gentle boil, then reduce heat and let it simmer for approximately 15 minutes.

Stir in the sour cream and chopped dill.

Continue simmering for an additional 5 minutes before serving.