Christmas cuisine of the peoples of the world

Ukraine
cabbage, borsch without meat, Uzvar;

Belgium
veal sausages with truffles, boar meat, traditional cake, wine;

United Kingdom
turkey with gooseberry sauce, Christmas pudding and brandy;

Hungary
thin wafer, smeared with honey and served with garlic;

Germany
fried goose;

Greece
turkey in wine;

Denmark
duck or goose stuffed with fruit, rice pudding sprinkled with cinnamon;

Ireland
turkey or ham;

Spain
fried lamb, shellfish, turkey, suckling pig, sherry;

Italy
team cod or perch with white wine

Luxembourg
blood sausage, apples, local sparkling wine;

Netherlands
rabbit, venison or game;

Portugal
baccalao, very sweet port;

Slovakia
cabbage and carp with potato salad, thin cache with honey and garlic;

Finland
ham, carrot, брюквенная or potato casserole, rolls of puff pastry with plum jam, green peas, cranberries, cranberries.

France
oysters, goose liver paste, turkey in white wine, champagne and cheeses.