Traditional Christmas Foods across Europe

Table of Contents

1. INTRODUCTION
2. AUSTRIA
3. CYPRUS
4. CZECH REPUBLIC
5. FRANCE
6. GERMANY
7. GREAT BRITAIN
8. GREECE
9. HOLLAND
10. HUNGARY
    1. Töltött tojás (Stuffed eggs)
    2. Vinetta (a kind of aubergine 'mayonnaise')
    3. Kocsonya (Pork Brawn)
    4. Marhahúsleves (Beef Soup)
    5. Korhelyleves (Tramp Soup)
    6. Töltött káposzta (Stuffed Cabbage Leaves)
    7. Fried carp
    8. Lencsefőzelék kolbásszal (Lentil Stew with Fried Sausages)
    9. Almás torma (Horse-radish and apple condiment)
    10. Diós-mákos (bejgli) (walnut or poppy-seed roll)
    11. Csöröge (a sort of doughnut)
11. POLAND
12. PORTUGAL
13. ROMANIA
14. SERBIA
15. SLOVENIA
16. SPAIN

Almás torma (Horse-radish and apple condiment)

This is traditionally served with lentil stew and fried sausages on New Year's Day (January 1^st)

Ingredients:
50 g raw horse-radishes
50 g raw cooking apples
salt to taste
a little vinegar or lemon juice,
sugar to taste
1-2 dessert spoons of water (if needed)

Preparation:
Grate the horse-radishes and the apples finely. Put the grated horse-radishes into a sieve and pour boiling water over them. Mix in the apples, water, vinegar or lemon juice. Add salt and sugar to taste. Put in a bowl for serving raw.