Home » Cold Shrimp and Cucumber Soup (AKA alta Agurkų Sriuba)

Cold Shrimp and Cucumber Soup (AKA alta Agurkų Sriuba)

Cold Shrimp and Cucumber Soup (AKA alta Agurkų Sriuba)

From Chef Oonagh Williams of Royal Temptations Catering

Cold Shrimp and Cucumber Soup

No cook recipe
Makes 8 dinner party portions

I taught Lithuanian cooking classes for about 10 years, and spent a month at Vilnius University in Lithuania studying in 2005. This recipe is similar to the cold Borscht (beet) soup I make. I had forgotten about this soup until I saw a recipe in an American book and also from Lithuanian Heritage magazine. I have made it to my taste. It is very subtle and mild. [Add more green onion and dill for a more assertive flavor or even a little bit of chopped dill pickle, cucumber relish or capers for more oomph. It does stay fresh in fridge.

I tried making this dairy-free with Asian coconut milk which I use in many recipes but didn’t care for it.


  • 2 large, ripe tomatoes, peeled, deseeded and cut into ½ inch pieces. (Prepare tomatoes by cutting a cross in skin around stem end, pouring boiling water over tomatoes. Leave for 2-3 minutes, drain and cool with cold water. If tomatoes were wonderfully ripe then skin will just slip off. Squeeze out seeds and discard.)
  • ½ English/European cucumber, peeled, deseeded and cut into smalldice. (If you try shredding it in processor, cucumber becomes a mush.)
  • ½ lb. thawed, rinsed and drained cooked salad shrimp
  • 2 cups buttermilk (Lithuanian buttermilk was far tangier and thicker than the version available here. In New Hampshire we can easily buy fresh buttermilk not processed.)
  • 1 cup water
  • 1 cup fresh parsley, finely chopped
  • 2 Tbsp. fresh chopped dill
  • ½ bunch green onions, only the green of the leaves scissored into small pieces
  • ½ tsp. sugar
  • 2 Tbsp. chopped fresh mint
  • Salt and pepper
  • ½ cup 100% sour cream (100% sour cream does make a difference to flavor and that’s all they used in Lithuania. If you prefer, you can use light sour cream or Greek yogurt, but the flavor will be affected.)
  • Extra shrimp and dill for garnish (optional)


  1. Mix everything together and chill for 1-2 hours.
  2. Taste after chilling and add more salt, sugar, pepper or herbs to taste.
  3. Serve in small cups or bowls with a swirl of additional sour cream in middle of bowl, topped with a shrimp and dill sprig.


  • Use crab, fresh salmon flaked, smoked salmon or trout instead of or in addition to shrimp.
  • Stir in more sour cream or crème frâiche
  • Substitute natural yogurt for some of buttermilk for thicker, creamier texture.
  • Buttermilk: Originally this was the liquid residue left after butter making. Today, it is usually made from pasteurized skim milk that has had a lactic acid culture added to thicken and add flavor. I have found it sold as low fat (1/2% fat) and non-fat cultured buttermilk.

<< Back to Recipes

Crunchmaster partner imageSolutions for Celiac partner image

Think you may have celiac disease?

Symptoms Checklist
Solutions for Celiac partner imageCrunchmaster partner image