Rinse and drain yellow dried split peas. No need to soak.
Bring water to a boil, add peas to the water, and boils them over medium to low heat for 45 minutes. Add bay leaf to the water.
Slice and chop potatoes. Put them into a bowl with cold water to prevent from darkening.
Meanwhile, chop white onion and garlic.
Chop the carrot into small pieces.
Preheat the skillet. Add a piece of butter and 1 table spoon of vegetable oil to the skillet.
Put the chopped onion and garlic in the skillet and lightly fry for 3 minutes.
Add the chopped carrot to the skillet, mix well and sauté with the onion and garlic for 2 minutes.
Skim off the foam from the surface of the boiling water.
Add potatoes to the boiling water. Mix well.
Once the potatoes become fork-tender, add the sautéed vegetables to the porridge and again, mix well.
Add salt and black pepper.
Chop fresh dill and parsley.
Turn off the heat, and let the porridge rest covered with a lid for at least 15 minutes.
Sprinkle the chopped dill and parsley and serve warm.