Begin by peeling and dicing the waxy potatoes and carrots into uniform pieces for even cooking. Finely chop the scallions and mince the garlic. Gather fresh dill and set everything aside in separate bowls.

In a large pot, melt 2 tablespoons of butter over medium-low heat. Add the finely chopped onion and minced garlic, sauté for about 1 minute until fragrant and tender.

Stir in the diced carrots and chopped scallions, cooking for another 2 minutes until they slightly soften.

Add salt, black pepper, dried marjoram, ground turmeric, ground nutmeg, and bay leaf. Stir to combine. Then, add the diced potatoes and frozen peas. Pour in the chicken broth, bring to a boil, then cover and let simmer for 15 minutes.

Reduce heat to low and gently stir in the sour cream until fully blended. Add 3 tablespoons of fresh dill and cook uncovered for another 5 minutes.

Taste and adjust seasoning as needed before serving. Garnish with remaining fresh dill.