Rassolnik
Russia. Region and substrate as published. No source consulted here states its fermentation parameters.
Parameters
None of the sources this site reads states a salt percentage, a temperature, a duration or a terminal pH for Rassolnik. That is a gap in the published record rather than a gap in this page, and it is not filled in from anywhere else.
Why this is here
The origins of rassolnik lie in other soups that consist of fermented ingredients, such as kalya, made with chicken or fish meat, roe, pickled cucumbers, or pickled lemons and lemon brine.
English Wikipedia, Rassolnik, CC BY-SA 4.0.
Fields on this page come from Wikipedia. Nothing here is inferred from one field to fill another. What each dataset is, and what it is not allowed to supply, is on methodology.
Name, region and substrate partly from English Wikipedia (CC BY-SA 4.0) and Wikidata (CC0). Neither supplies a number on this site.