1. Peel and dice the potatoes, beets, onion, and carrot.2. In a pot, melt the butter. Add the onion and celery; let it cook for 2 minutes. Add the diced carrot and beets. Cover and cook for 2 minutes.3. Add the potatoes. Season with salt and pepper. Pour in the broth, cover, and let it simmer for 40 minutes.4. Remove from heat. Use an immersion blender to puree the soup and set aside.5. Peel the hard-boiled eggs; separate the whites from the yolks. Mash them with a fork.6. Divide the soup into bowls.7. Place the egg whites on each bowl, then the yolks. Add the chopped parsley and serve immediately.