Step 1Cook the beets in a medium saucepan with enough water to cover them by 1 inch. Simmer the beets until they are tender, about 45 minutes. Remove from heat, drain the beets and set them aside until cool enough to handle.
Step 2Peel and grate the beets, saving any liquid produced when grating. You should have at least 1 cup of beets (any extra can be used as a garnish for salads and will keep, refrigerated, for up to 1 week).
Step 3In a large bowl, combine 1 cup grated beets and reserved liquid, buttermilk, sour cream, sugar, lemon juice and salt using a large spatula.
Step 4One hour before serving, gently stir in the green onions, cucumber, dill and parsley. Cover and refrigerate to allow the flavors to marry. This makes a scant 5 cups of soup.
Step 5Serve each bowl with a sprinkling of dill and slices of hardboiled egg.