Prepare the ingredients: wash and peel potatoes and carrots, dice them, and chop onions, garlic, scallions, and dill.

Sauté the aromatics: melt butter in pot, add onions and garlic, cook until soft and fragrant.

Add the vegetables: stir in carrots and scallions, cook for another 2 minutes.

Incorporate the seasonings: add salt, pepper, marjoram, turmeric, nutmeg, and bay leaf; mix in potatoes and peas.

Add the broth and boil: pour in chicken broth, bring to a boil, then simmer until potatoes are tender.

Stir in the creamy elements: remove from heat, stir in sour cream and dill until well combined.

Final cooking phase: return to low heat, cook uncovered for 5 minutes.

Serve and garnish: ladle soup into bowls, garnish with remaining dill, and serve hot.