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Sofievsky garlic are large, round, and slightly flattened bulbs, averaging 3 to 5 centimeters in diameter, and consist of 4 to 7 oblong to oval cloves. The bulbs are wrapped in multiple thin layers of a white-pink, papery husk that is streaked with violet and dark purple stripes. As the layers are removed, each individual clove is encased in slightly thicker skin, and when peeled, the clove is cream-colored to ivory, firm, dense, and crisp. Sofievsky garlic has a fragrant aroma and delivers a pungent, sharp taste when raw, deepening into a milder, savory flavor when cooked.
Seasons/Availability
Sofievsky garlic is available year-round.
Current Facts
Sofievsky garlic, botanically classified as Allium sativum, is a hardneck, striped variety that belongs to the Amaryllidaceae family. First developed in Ukraine, Sofievsky garlic is valued by farmers and home gardeners throughout Central Asia and Eastern Europe for its cold-tolerant properties. The plant is a mid-season variety that can survive in both frost and drought, and it is easy-to-grow, producing favorable sized bulbs with a pleasant, sharp flavor. Sofievsky garlic also can be stored for almost a year once harvested, allowing it to be used as a source of flavoring during harsh winter months. Sometimes known as Sophia garlic, Sofievsky garlic is utilized in both raw and cooked applications to add a pungent, savory flavor.
Nutritional Value
Sofievsky garlic is an excellent source of vitamin C, vitamin B6, and manganese and contains copper, selenium, iron, and calcium. The bulbs also contain allicin, which is a compound that has antioxidant, antibacterial, and anti-inflammatory properties.
Applications
Sofievsky garlic is best suited for both raw and cooked applications such as roasting, frying, baking, and sautéing. When raw, the bulbs can be thinly sliced into green salads, minced and blended with oils to be served with bread, or pureed and mixed into sauces such as soy sauce and butter. The bulbs can also be chopped and added as a pungent seasoning into appetizers for a spicy flavor. In addition to raw applications, Sofievsky garlic is popularly cooked, and the bulbs are sliced and mixed into soups, stuffed into cabbage rolls, or minced and rubbed over cooked meats. The cloves can also be pickled for extended use and consumed as a condiment. Sofievsky garlic pairs well with meats such as sausages, pork, beef, and poultry, dill, potatoes, beets, mushrooms, cabbage, millet, cherries, and blueberries. Fresh Sofievsky garlic will keep up to eleven months when stored in a cool, dry, and dark place.
Ethnic/Cultural Info
In Ukraine, garlic is one of the most heavily used and popular seasonings, incorporated into many of the famous dishes of the country. Ukraine’s national dish, borscht, is a bright red soup generally made from beets, beef, parsley, potatoes, cabbage, onions, and carrots, and is served with a version of garlic bread or garlic fritters, also known as pampushki. There are over three-hundred versions of borscht, and each family in Ukraine will have a different way to prepare the soup. Garlic is also heavily used in salo, which is an appetizer or snack that is often served during celebrations. The dish provides a high amount of energy through a cut of smoked or salted fat and is placed on a slice of bread with garlic and pickles. In addition to being sliced, garlic can be diced and stuffed with butter into chicken kiev, which was a Ukrainian dish popular in the 1970s. The dish quickly fell out of favor in the 1980s, but with the expansion of trendy restaurants utilizing and updating traditional recipes in the present day, chicken kiev has had a resurgence in popularity and is currently featured at many high-end, Ukrainian restaurants.
Geography/History
Sofievsky garlic was believed to have been created at the Uman Agricultural Institute in Ukraine. The variety was released in the 1990s and became a popular variety in Eastern Europe and Central Asia for its resistance to disease and cold-tolerant qualities. Today Sofievsky garlic can be found through small farms and local markets in Eastern European countries such as Ukraine, Belarus, and Romania, and in Asian countries such as Russia and Kazakhstan. The garlic in the photo above was discovered at the Green Market in Almaty, Kazakhstan.
Central Green Market
Zhibek Zholy str.53, Almaly, Kazakhstan
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Sofievsky garlic produces large, slightly flattened bulbs with 4 to 7 cloves wrapped in white-pink papery husks marked with violet and dark purple streaks. The cloves, cream-colored to ivory once peeled, are firm and crisp. Known for its fragrant aroma, this garlic offers a sharp, pungent raw taste that transforms into a milder, savory flavor when cooked, perfect for enhancing a variety of dishes.
Turgen vegetable market
9HXW+MGG, Алматинская көшесі, Түрген, Казахстан
Strong sofievskyi garlic of Kazakhstan…Sofievsky garlic: Known for its versatility, Sofievsky garlic pairs well with meats like pork and poultry, as well as vegetables like beets and mushrooms. It can be used raw in salads or sauces or cooked in soups and cabbage rolls. For lasting freshness, it can be stored up to eleven months in a cool, dry, and dark place, or pickled as a flavorful condiment.
Almaty Central Green market
улица Жибек Жолы 53, Алматы 050000, Казахстан
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Strong Sofiyevski garlic of Kazakhstan..Sofievsky garlic is a hardy, striped hardneck variety of Allium sativum that originated in Ukraine but thrives in Central Asia and Eastern Europe, including Kazakhstan. It is prized for its cold and drought tolerance, mid-season growth, and sharp flavor. The bulbs store well for up to a year, making it an essential ingredient during winter. Packed with nutrients like vitamin C, B6, manganese, and allicin, it offers antioxidant, antibacterial, and anti-inflammatory benefits.
Green market
Zhibek Zholy 52, Almaty, Kazakhstan
View on Instagram
Strong Sofievski garlic..Sofievsky garlic was developed at the Uman Agricultural Institute in Ukraine and released in the 1990s. Known for its resistance to disease and cold-tolerant properties, this variety gained popularity in Eastern Europe and Central Asia. Today, it’s commonly found in Ukraine, Belarus, Romania, Russia, and Kazakhstan, often sold at small farms and local markets like the Green Market in Almaty, Kazakhstan.
Green Market
Zhibek Zholy str. 53, Almaty, Kazakhstan
Beautiful and quite strong Sofiyevski garlic..Sofiyevski garlic thrives in Ukraine, a country where garlic is deeply embedded in culinary traditions. It enhances national dishes like borscht, a beet-based soup often paired with garlic fritters called pampushki. Garlic also flavors salo, a popular bread-topped snack with fat and pickles. Sofiyevski garlic’s robust profile complements Ukraine's iconic recipes, preserving its rich food culture.
Ecofreshmarket
Kazakhfilm microdistrict, Almaty, Kazakhstan
Strong sofiyevskyi garlic grown in Kazakhstan..Sofievsky garlic has striking bulbs with a white-pink papery husk streaked with violet and dark purple stripes. Each bulb averages 3 to 5 centimeters in diameter and contains 4 to 7 cloves. The cloves have a robust texture, cream to ivory color, and deliver a sharp, pungent taste when raw, which softens into a milder, savory flavor upon cooking. This garlic also carries a fragrant aroma and firm density.
Almaty Convenient grocery store
пр-т. Назарбаева 164, Алматы 050000, Казахстан
Strong Sofiyevski garlic from Kegen, Kazakhstan..Sofiyevski garlic from Kegen, Kazakhstan is prized not only for its robust flavor but also for its versatility in culinary applications. Whether raw or cooked, it enhances dishes with a pungent, spicy touch. Its cloves pair excellently with meats, mushrooms, and even fruits like cherries and blueberries. Amazingly, when stored properly in a cool, dry location, fresh Sofiyevski garlic can last up to eleven months.
Central Green Market
улица Жибек Жолы 53, Алматы 050000, Казахстан
View on Instagram
Sofievsky garlic is a striped, hardneck variety originally developed in Ukraine and celebrated across Central Asia and Eastern Europe for its resilience in frost and drought conditions. Its mid-season bulbs offer a sharp, pleasant flavor and can be stored for up to a year after harvest, making it versatile for both raw and cooked dishes during winter months. Packed with vitamins C, B6, manganese, and allicin, it boasts antioxidant and anti-inflammatory benefits.
Zhana Arna village market
Almaty Taldykogran highway, Kazakhstan
Purple Sofiyevskyi garlic…Sofiyevskyi Garlic: This variety was developed at the Uman Agricultural Institute in Ukraine during the 1990s and is prized for its resistance to disease and ability to thrive in cold climates. It remains highly popular in Eastern Europe and Central Asia, frequently found in local markets and small farms in nations such as Ukraine, Belarus, Romania, Russia, and Kazakhstan.
A Farm next to your home
5-й микрорайон, 23/2, 050062, Алматы, 5-й микрорайон, 1 этаж
Strong Sofiyevskyi garlic..Sofiyevskyi garlic plays a key role in Ukrainian cuisine, being heavily used in iconic dishes like borscht and pampushki, a form of garlic bread or fritters traditionally served with the soup. Garlic also enhances salo, a celebratory snack of smoked or salted fat served with bread and pickles. Additionally, this ingredient is vital in chicken kiev, a revived classic now celebrated at high-end restaurants for its rich, buttery stuffing.