Rinse the buckwheat under cold water using a sieve until the water runs clear. This removes excess starch.

Heat the oil (or skip if using only water) in a small pot over medium heat. Add the rinsed buckwheat and stir for 1-2 minutes.

Pour the beetroot soup into the pot with the buckwheat. Add salt and pepper. If using optional garlic or dried herbs, stir them in now.

Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for about 15-20 minutes, or until the buckwheat is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.

While the buckwheat cooks, cube or tear your slice of bread into small pieces.

Once the buckwheat is cooked and liquid absorbed, stir in the processed cheese until it melts and creates a creamy texture.

Serve the beetroot buckwheat hot in a bowl. Top with the bread pieces and a dollop or swirl of mayonnaise.