Begin by washing and peeling the waxy potatoes and carrots. Dice them into uniform pieces, about ½ inch, for even cooking. While the vegetables are prepped, chop the brown onion, scallions, and garlic cloves finely. Lastly, gather fresh dill, pulling off the fronds to use later, and set all ingredients within easy reach for a smooth cooking experience.

In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium-low heat. Once melted, add the chopped brown onion and minced garlic, stirring continuously for about 1 minute until fragrant and translucent.

Next, incorporate the diced carrots and scallions into the pot. Stir the mixture for 2 minutes, allowing the vegetables to soften slightly and absorb the buttery flavor.

Sprinkle in salt, black pepper, dried marjoram, ground turmeric, and a touch of ground nutmeg. Toss in the bay leaf as well. Stir everything together for a minute.

Now, add the diced potatoes and frozen green peas to the pot, followed by the chicken broth. Increase the heat and bring the mixture to a boil, stirring occasionally.

Once boiling, reduce the heat to low and cover the pot. Allow it to simmer gently for about 15 minutes, or until the potatoes and carrots are tender.

After the vegetables are tender, remove the pot from heat and stir in the full-fat sour cream until fully combined.

Finally, remove the bay leaf, taste your soup, and adjust seasonings as needed. Serve the hot Polish Dill Soup in bowls, garnishing with additional fresh dill.